Tomato Egg Soup
A comforting Chinese soup with silky egg ribbons and tangy tomatoes
Ingredients
Instructions
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Prepare the tomatoesHeat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the diced tomatoes and cook for about 5 minutes until softened and starting to break down. Stir in the tomato paste and sugar to enhance the tomato flavor.
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Create the soup baseAdd the white parts of the green onions, minced garlic, and grated ginger to the pot. Stir and cook for 30 seconds until fragrant. Pour in the chicken broth and bring to a boil. Reduce heat to simmer for 10 minutes to allow flavors to meld.
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Season the soupAdd the soy sauce, salt, and white pepper to taste. Stir in the cornstarch slurry and simmer for 2 minutes until the soup slightly thickens.
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Add the eggsWith the soup at a gentle simmer, slowly pour the beaten eggs into the pot in a thin stream while stirring the soup in one direction with a ladle or chopsticks. This creates silky egg ribbons throughout the soup. Cook for about 30 seconds until the eggs are just set.
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Finish the soupRemove from heat and drizzle with sesame oil. Garnish with the green parts of the green onions. Taste and adjust seasoning if necessary before serving hot.
Nutritional Information
185
Calories
per serving
11
Protein
g per serving
12
Carbohydrates
g per serving
11
Total Fat
g per serving
2.5
Saturated Fat
g per serving
2
Fiber
g per serving
7
Sugar
g per serving
860
Sodium
mg per serving
25
Vitamin C
% daily value
10
Iron
% daily value
Tomato Egg Soup is Also Known As
Fanqie Dan Tang, Chinese Tomato and Egg Soup, Egg Drop Tomato Soup or Xihongshi Jidan Tang
