China · Home-style
Tomato, Beef and Egg Drop Soup
A warming soup of thin beef slices and tomato in a clear broth, finished with threads of egg stirred through the liquid.
This is a northern home soup built on speed rather than depth, and the technique that matters is the egg. It must be beaten well, poured in a thin stream while the soup is at a full boil, and stirred immediately, or it coagulates into flat sheets instead of soft threads. The beef is marinated with salt and pepper so that it stays tender in the few minutes it spends in the broth, and the tomato is added before the egg, both to cook down and to leave the water slightly thickened.
Ingredients
- beef150 g
- tomato1 pieces
- egg1 pieces
- salt2 g
- ground pepper0.5 g
Directions
- 1
Slice the beef thinly.
- 2
Cut the tomato into small pieces.
- 3
Cut the scallion into small pieces.
- 4
Slice the ginger.
- 5
Crush the garlic to a paste.
- 6
Finish with the chopped scallion and it is ready.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.