China · Home-style
Tomato and Egg Soup
The simplest soup in the book: tomato and egg ribbons in a lightly seasoned broth, on the table in the time it takes the water to boil.
This is the soup cooked at the end of a family meal, or made when someone has a cold and cannot face cooking. It takes minutes and needs no technique at all, which is why the quantities in the source are given loosely and the seasoning is decided by the cook at the last moment. The egg is poured in after the soup boils, and stirred rather than dropped, so it sets in threads.
Ingredients
- tomatoes1 pieces
- eggs2 pieces
- msg5 g
- salt15 g
- scallion, ginger and garlic15 g
Directions
- 1
Wash the tomatoes and cut them into pieces.
- 2
Chop the scallion, ginger and garlic finely.
- 3
Crack the eggs into a bowl and beat them evenly with chopsticks or a whisk.
- 4
Heat the wok and add 15 ml of oil; once you can see the faintest wisp coming off the oil, add the scallion, ginger and garlic and stir-fry for thirty seconds.
- 5
Add the tomatoes and stir-fry for one minute.
- 6
Pour in water to about one and a fifth times the height of the ingredients in the wok and add the salt.
- 7
Once it boils, pour in the beaten egg, break it up with chopsticks and add the msg and the sesame oil.
- 8
Wait thirty seconds, turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.