Tomato Egg Soup (番茄鸡蛋汤)
Tomato Egg Soup (番茄鸡蛋汤)
Ingredients
- 2 tablespoons cooking oil
- 2 garlic, cloves, minced
- 2 green onion, stalks, chopped, plus more for garnish
- 2 tomatoes, medium, diced
- 2 tablespoons soy sauce
- 4 cups water
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 3 eggs, large, beaten
- 1/2 teaspoon white pepper, or to taste
- 1 teaspoon sesame oil
- 1/4 cup cilantro, chopped
Instructions
- 1
Heat a large pot or wok over medium-high heat. Add the cooking oil. Once the oil is shimmering, add the minced garlic and chopped green onion (reserving a small amount of green onion for garnish, if desired). Stir-fry for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 2
Add the diced tomatoes to the pot. Cook, stirring occasionally, for 3 to 5 minutes, until the tomatoes soften and break down, forming a saucy consistency.
⏱️ 5 min
- 3
Pour in the soy sauce and 4 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 4
While the soup is simmering, prepare the cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Once the soup has simmered, stir the cornstarch slurry into the boiling soup. Stir continuously until the soup thickens slightly, about 1 minute.
⏱️ 2 min
- 5
Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while continuously stirring the soup with a spoon or chopsticks. This will create delicate egg ribbons.
⏱️ 1 min
- 6
Season the soup with white pepper and drizzle in the sesame oil. Stir in the chopped cilantro. Taste and adjust seasonings as needed.
⏱️ 1 min
- 7
Ladle the warm Tomato Egg Soup into bowls and serve immediately, garnished with any reserved chopped green onion, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Egg Soup (番茄鸡蛋汤)
- 2 tablespoons cooking oil
- 2 garlic, cloves, minced
- 2 green onion, stalks, chopped, plus more for garnish
- 2 tomatoes, medium, diced
- 2 tablespoons soy sauce
- 4 cups water
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 3 eggs, large, beaten
- 1/2 teaspoon white pepper, or to taste
- 1 teaspoon sesame oil
- 1/4 cup cilantro, chopped
Instructions
- 1
Heat a large pot or wok over medium-high heat. Add the cooking oil. Once the oil is shimmering, add the minced garlic and chopped green onion (reserving a small amount of green onion for garnish, if desired). Stir-fry for 1 to 2 minutes until fragrant.
⏱️ 2 min - 2
Add the diced tomatoes to the pot. Cook, stirring occasionally, for 3 to 5 minutes, until the tomatoes soften and break down, forming a saucy consistency.
⏱️ 5 min - 3
Pour in the soy sauce and 4 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 4
While the soup is simmering, prepare the cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Once the soup has simmered, stir the cornstarch slurry into the boiling soup. Stir continuously until the soup thickens slightly, about 1 minute.
⏱️ 2 min - 5
Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while continuously stirring the soup with a spoon or chopsticks. This will create delicate egg ribbons.
⏱️ 1 min - 6
Season the soup with white pepper and drizzle in the sesame oil. Stir in the chopped cilantro. Taste and adjust seasonings as needed.
⏱️ 1 min - 7
Ladle the warm Tomato Egg Soup into bowls and serve immediately, garnished with any reserved chopped green onion, if desired.
⏱️ 1 min