Ching's healthy Cantonese soup
Serves 2Prep: 5 minutesCook: 10 minutes
Ingredients:1 tbsp vegetable bouillon powder (or 1 vegetable stock cube, crumbled)3 ripe tomatoes, finely chopped (discard hard centre)400g canned plum tomatoes3 eggs, lightly beaten1 tbsp tamari or low-sodium light soy sauceDash of toasted sesame oilPinch of saltPinch of ground white pepper1 tbsp sriracha chilli sauce, to taste300g cooked macaroni, drained, dressed in a little rapeseed oil1 tbsp cornflour, blended with 2 tbsp cold waterLarge handful baby spinach (optional)2 spring onions, finely sliced
Method:1. Pour 800ml boiling water into a wok or large saucepan and bring back to the boil.2. Stir in the bouillon powder (or crumbled stock cube) and bring to a simmer, then add the chopped fresh tomatoes and cook over a medium heat for 5 minutes until the tomatoes have softened.3. Add the canned tomatoes with their juices and bring to a simmer.4. Pour the beaten eggs into the broth, stirring gently.5. Add the tamari or light soy sauce, sesame oil, salt, white pepper, sriracha chilli sauce, cooked macaroni and blended cornflour. Mix well and heat through.6. If using, add the baby spinach and let it wilt, then garnish with the spring onions and serve immediately.