A Nice Tomato and Vegetable Egg Soup

• 800 ml Chicken broth
• 8 Cherry tomatoes (hulled)
• 100 grams Bean sprouts
• 1/3 Carrots (shredded)
• 1 clove Garlic (remove the sprout)
• 1 piece Ginger (peeled)
• 1 Takanotsume
• 2 Beaten eggs
• 1 tbsp Usukuchi soy sauce (or soy sauce)
• 1 tbsp Mirin
• 1 Salt (adjust as needed)
• 1 tbsp Katakuriko slurry
• 1 pinch Black pepper

1. Boil the chicken broth from.
2. Add the garlic, ginger, and takanotsume and bring to boil.
3. When it comes to boil, cover with lid and cook for 10 minutes on low heat.
4. Add the seasonings and adjust the taste.
5. Then add the tomatoes, bean sprouts, and carrots as well.
6. Once you reboil on high heat, cover with lid again and cook for 2 minutes on low heat.
7. Turn off the heat and add the katakuriko slurry.
8. Mix quickly and reheat over low again.
9. Add beaten eggs and mix in a circular motion using chopsticks.
10. Cover with a lid and cook for a minute in residual heat.
11. Serve it onto a bowl, sprinkle on black pepper and you're finished.

chicken broth, tomatoes, sprouts, carrots, clove garlic, ginger, takanotsume, eggs, soy sauce, mirin, salt, slurry, black pepper

Taken from cookpad.com/us/recipes/152475-a-nice-tomato-and-vegetable-egg-soup (may not work)