Sour soups are good to have before meals because they are appetizing (think: hot and sour soup from Panda Express), but this recipe is far lighter and more watered-down than the restaurant version. Also, it’s not spicy.

I actually prefer this soup to be quite bland aside from the sour flavor, but I think it’s probably too bland for most people’s tastes - one option to add more flavor is to use some sort of japanese soup base or a spoonful of miso paste at the beginning.

Tomato Seaweed Soup #

• Prep time: 5 min
• Cook time: 20 min

Ingredients (Serves 2-3) #

• 1-2 tomatoes, sliced into wedges
• 1 onion, diced
• 2 eggs
• vinegar
• a fistful of dried laver
• thinly sliced mushroom (white mushrooms or fresh shiitake)

Directions #

1. Add tomatoes, mushroom, and onion into pot of salted water and bring to a boil.
2. Reduce heat and simmer for around 10 minutes.
3. Crack eggs directly into soup and stir aggressively to break them up. There should be strips/chunks of varying colors, but not as fine or uniform as in egg drop soup.
4. Mix in laver and simmer for another 2 minutes.
5. Add vinegar and additional seasoning of your choice to taste, and serve.