Tomato Soup with Egyptian Spinach
Experience the delectable combination of tomatoes and Egyptian spinach.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Thinly slice the onion perpendicular to the grain.
-
Tear off the tips of the Egyptian spinach leaves.
-
Place the olive oil and (1) into a pot and saute until transparent.
-
Add the crushed whole tomatoes and (A) to (3), simmer for 4 - 5 minutes.
-
Adjust flavor with salt and pepper, add in (2), quickly bring to a boil, then scoop into bowls.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
