In my family, we have a tradition. When somebody is cold, making tomato and egg soup for her. When somebody is sick, making tomato and egg soup for her. When somebody is sad, still the same choice.

In the flu season, I decide to pass my family’s recipe to Cooking With Bwog.

Recipe:

1. Heat some sesame oil in a pot over medium heat.
2. Add minced garlic and chopped scallions. Sauté until lightly golden.
3. Add chopped tomatoes that have been frozen ( it will have the most tomato juice)
4. Cook, stirring occasionally, until the tomatoes soften and break down, then pour in boiling water.
5. Pour beaten egg into the soup while gently stir the soup to create egg ribbons.
6. Add soy sauce, oyster sauce, and five-spice powder. The five-spice powder is the key!
7. Enjoy your meal.

Tomato and egg soup is perfect for windy weather right now. If you find it interesting, give it a try!