Rice Soup with Tomato and Egg
Refreshing with the taste of tomato
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the tomato into 1 cm (about 1/2 in.) cubes, and thinly slice the onion.
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Add the onions (1) and soup stock to a pot and bring to a boil. Simmer lidded for 2 minutes.
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Add (A) and then the rice into the pot, and cook for 1 to 2 minutes. Put in the tomatoes (1), then sprinkle on the cheese and cover with the lid. Cooked for 2 minutes or until the cheese has melted. Serve in individual bowls with black pepper, if desired.
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.
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