Chinese · Lunch
Tomato and Egg Soup
A light Chinese home-style soup built on silky egg ribbons folded into a tomato-brightened broth. Tomatoes are cooked down to a jammy base, simmered with stock, then finished with beaten egg drizzled in to set into soft strands, and a scallion and sesame oil garnish.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
234Calories
10.1gProtein
14.8gFat
11.9gCarbs
7.1gSugar
2.5gFiber
1207mgSodium
242mgChol
2.1gSat Fat
690mgPotassium
76mgCalcium
2.3mgIron
0.4mcgVitamin B12
24mgVitamin C
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Cut tomatoes into wedges, mince ginger, slice scallion, and beat eggs in a small bowl until uniform.
2
Sauté
Heat vegetable oil in a saucepan over medium heat. Add ginger and cook 20 seconds until fragrant, then add tomato wedges and simmer 3 minutes, mashing gently with a spoon to release juice.
3
Simmer
Pour in vegetable stock, add salt and white pepper, and simmer over medium heat for 5 minutes until broth turns light orange and tastes rounded rather than acidic.
4
Temper
Reduce heat to low so broth barely ripples. Drizzle beaten egg in a thin stream while stirring gently in one direction, forming soft ribbons in about 15 seconds.
5
Thicken
Stir cornstarch slurry into simmering broth and cook 30 seconds over medium-low heat until liquid visibly thickens and coats the back of a spoon.
6
Plate
Ladle soup into a bowl, scatter sliced scallion on top, and finish with a drizzle of sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55 large eggs (125g), beaten
- 44 medium tomatoes (500g)
- 2 cup480ml vegetable stock
- 22 scallion (30g)
- 2 tsp2 tsp ginger
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp cornstarch (6g) mixed with 1 tbsp (15ml) water
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp sesame oil
