Tomato Egg Soup
Tomato Egg Soup [Delicious Collaboration of Fresh Tomatoes and Soft Eggs! A Flavorful and Nutritious Chinese Soup Dish!]
Tomatoes and eggs create a wonderfully complementary flavor profile, don’t they? Today, I’m excited to share a delightful Chinese soup dish with you: Tomato Egg Soup! We’ll start by sautéing fresh tomatoes to bring out their sweetness, then add nutritious and savory eggs. The soup is simmered in a savory anchovy broth and then thickened slightly with a cornstarch slurry. Tomatoes are fantastic ingredients that add a rich umami flavor to dishes, which is why this soup tastes so delicious even without heavy seasoning.
Main Ingredients- 1 Tomato
- 2 Eggs
- 1/2 stalk Scallion (Green Onion)
- 1/2 Tbsp Minced Garlic
- 500ml Anchovy Broth
- 1 Tbsp Chicken Stock (Optional, if using plain water)
- 2 Pinches Salt (for egg mixture)
- 1 Pinch Pepper (for egg mixture)
Thickening Agent (Cornstarch Slurry)- 1 Tbsp Cornstarch
- 2 Tbsp Water
Seasoning- 1 Tbsp Soy Sauce
- 1/6 tsp Salt (fine salt)
- 1 Tbsp Sesame Oil
- 1 Tbsp Cornstarch
- 2 Tbsp Water
Seasoning- 1 Tbsp Soy Sauce
- 1/6 tsp Salt (fine salt)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Prepare one fresh tomato. Remove the stem and cut it into bite-sized pieces, about 2-3cm. Cutting them into larger chunks helps them hold their shape during cooking and release more flavor into the soup.
Step 2
Crack two eggs into a bowl. Add 2 pinches of salt and 1 pinch of pepper. Gently whisk the eggs with a fork or chopsticks until well combined, avoiding too much froth. For an even smoother texture, you can strain the egg mixture through a fine-mesh sieve.
Step 3
Finely chop half a stalk of scallion. Heat a pot or pan over medium-low heat and add a little cooking oil. Add the chopped scallions and 1/2 tablespoon of minced garlic. Sauté them until fragrant to create ‘scallion oil,’ which will enhance the soup’s aroma and flavor.
Step 4
Once the scallion oil is fragrant, add the chopped tomatoes to the pot. Continue to sauté over medium-low heat until the tomatoes soften slightly and release their juices. This process helps to extract the sweet and tangy flavors from the tomatoes, deepening the soup’s taste.
Step 5
Pour in 500ml of anchovy broth. If you don’t have anchovy broth, you can substitute with 500ml of plain water and 1 tablespoon of chicken stock for a similar savory flavor. Bring the broth to a simmer over medium heat, allowing the tomato flavors to meld into the liquid.
Step 6
As the broth begins to simmer, slowly drizzle in the whisked egg mixture around the edges of the pot. Let the egg set for about 10 seconds without stirring. Once the bottom starts to cook, gently stir with chopsticks, scraping the bottom of the pot, to create soft, fluffy egg ribbons.
Step 7
Once the soup is gently bubbling, season it with 1 tablespoon of soy sauce, 1/6 teaspoon of fine salt, and 1 tablespoon of sesame oil. Taste the soup and adjust the seasoning with more salt or seasoned salt if needed.
Step 8
In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water and mix until smooth to create a cornstarch slurry. Gradually add the slurry to the simmering soup while stirring gently to achieve your desired consistency. It’s best to add it little by little until the soup thickens slightly, rather than adding it all at once.
Step 9
Your delicious Tomato Egg Soup, featuring fresh tomatoes and tender eggs, is now ready! Its mild and comforting flavor makes it perfect for breakfast, or as a light and easily digestible meal when you’re feeling under the weather. The cooked tomatoes lend a wonderfully rich umami taste to the broth, making it incredibly flavorful even without complex seasonings. Enjoy this soft, warm, and satisfying bowl of Tomato Egg Soup!
