It’s fall. That means soup weather. And this soup has been in my to-make list for a very very long time.
I am happy to report that it was worth the wait.
The combination of flavors, intriguing.
The effort involved, nominal.
The end result, favorable.
7 minPrep Time
10 minCook Time
17 minTotal Time
- 1 1/2 tsp canola oil
- 2 medium tomatoes, diced
- 1/2 onion, cut in half and sliced thinly
- 3 tbs tamari or soy sauce
- 3/4 cup rice vinegar
- 5 cups water
- 1 tsp salt
- 1/2 cup snow peas, sliced thinly lengthwise
- 2 1/2 tbs cornstarch
- 6 tbs water
- 2 large eggs, lightly beaten with 2 tbs water
- Heat oil in a 6QT pot over high heat.
- Add the tomatoes and onions, and saute until fragrant, about 15 seconds.
- Add tamari and rice vinegar, and cook for another 20 seconds.
- Add water and salt, and bring to a boil.
- Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any foam.
- Add the snow peas and stir.
- Combine cornstarch with 6 tbs water.
- Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming, approximately 1-2 minutes.
- Remove from heat, and slowly add the beaten eggs, stirring slowly while pouring them in a thin stream.
- Taste for seasoning and spoon into serving bowls.
Dairy Free, Gluten Free*, Wheat Free*. *If you are avoiding wheat and/or gluten, make sure to use a wheat free soy sauce like Tamari or Bragg's Liquid Aminos.