Chinese Tomato Egg Soup
Chinese Tomato Egg Soup
Ingredients
- 1/2 teaspoon oil
- 4 cloves garlic, minced
- 1 handful spring onions
- 3 tomatoes, medium (400g)
- 2 tablespoons soy sauce
- 700 ml water
- 1 tablespoon corn starch
- 2 tablespoons water, for mixing with corn starch
- 3 eggs, lightly beaten
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 5 handfuls coriander
Instructions
- 1
To a pot, add 1/2 teaspoon of oil and place it over medium heat.
⏱️ 1 min
- 2
Add the 4 minced cloves of garlic and a handful of spring onions to the pot.
⏱️ 1 min
- 3
Sauté for 30 seconds or until the aromatics become fragrant.
⏱️ 1 min
- 4
Add the 3 medium tomatoes (400g) to the pot.
⏱️ 1 min
- 5
Mix well and cook for 6-7 minutes, or until the tomatoes have softened significantly.
⏱️ 7 min
- 6
Stir in 2 tablespoons of soy sauce and 700 ml of water.
⏱️ 1 min
- 7
Mix thoroughly, then cover the pot and cook for 5 minutes, or until the soup begins to boil.
⏱️ 5 min
- 8
In a separate small bowl, combine 1 tablespoon of corn starch with 2 tablespoons of water and mix until smooth.
⏱️ 1 min
- 9
Add the corn starch mixture to the boiling soup in the pot and mix well to thicken.
⏱️ 1 min
- 10
Reduce the heat to low. Slowly pour in the 3 lightly beaten eggs, allowing them to form soft ribbons as they cook in the soup.
⏱️ 2 min
- 11
Stir in 1 teaspoon of white pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of sesame oil.
⏱️ 1 min
- 12
Add 5 handfuls of fresh coriander to the soup.
⏱️ 1 min
- 13
Turn off the heat.
- 14
Mix everything well before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Tomato Egg Soup
- 1/2 teaspoon oil
- 4 cloves garlic, minced
- 1 handful spring onions
- 3 tomatoes, medium (400g)
- 2 tablespoons soy sauce
- 700 ml water
- 1 tablespoon corn starch
- 2 tablespoons water, for mixing with corn starch
- 3 eggs, lightly beaten
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 5 handfuls coriander
Instructions
- 1
To a pot, add 1/2 teaspoon of oil and place it over medium heat.
⏱️ 1 min - 2
Add the 4 minced cloves of garlic and a handful of spring onions to the pot.
⏱️ 1 min - 3
Sauté for 30 seconds or until the aromatics become fragrant.
⏱️ 1 min - 4
Add the 3 medium tomatoes (400g) to the pot.
⏱️ 1 min - 5
Mix well and cook for 6-7 minutes, or until the tomatoes have softened significantly.
⏱️ 7 min - 6
Stir in 2 tablespoons of soy sauce and 700 ml of water.
⏱️ 1 min - 7
Mix thoroughly, then cover the pot and cook for 5 minutes, or until the soup begins to boil.
⏱️ 5 min - 8
In a separate small bowl, combine 1 tablespoon of corn starch with 2 tablespoons of water and mix until smooth.
⏱️ 1 min - 9
Add the corn starch mixture to the boiling soup in the pot and mix well to thicken.
⏱️ 1 min - 10
Reduce the heat to low. Slowly pour in the 3 lightly beaten eggs, allowing them to form soft ribbons as they cook in the soup.
⏱️ 2 min - 11
Stir in 1 teaspoon of white pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of sesame oil.
⏱️ 1 min - 12
Add 5 handfuls of fresh coriander to the soup.
⏱️ 1 min - 13
Turn off the heat.
- 14
Mix everything well before serving immediately.
⏱️ 1 min