Ingredients:

750 gr roma tomatos

600 ml water

1 stock cube

1 small can tomato puree

2 cloves garlic

3cm ginger

1 onion

4 tbsp ginger syrup

2 tbsp ketjap manis

7 tbsp apple sauce

1/2 tbsp sambal

2 eggs

2 spring onions

100 gr tauge

salt and pepper

Instructions:

Cut the tomato skin and dip them in boiling water for 30 seconds.

Put the tomatoes in ice cold water.

Remove the tomato skins.

Remove the seeds from the tomatoes.

Cut the onion, the ginger and the garlic.

Fry them all for a few minutes.

Add the tomato puree.

Add the water, tomatoes, stock cube, ginger syrup, ketjap manis, apple sauce and sambal.

Cook for 15 to 20 minutes.

Scramble the eggs and make an omelette.

Blend the soup with a blender.

Taste and bring to taste with salt and pepper.

Cut the spring onions.

Add soup to a bowl. Add the spring onions.

Time

Total : 60 minutes

Prep : 30 minutes

Cook : 30 minutes

Resting time : 0 minutes

Servings : 4 servings