Tomato Egg Soup
Equipment
Ingredients
Ingredients
tomatoes (ripe, cut into wedges)
3 pcs
eggs (beaten)
2 pcs
green onions (sliced)
2 pcs
garlic (minced)
2 cloves
ginger (minced)
1 tsp
vegetable oil
1 tbsp
chicken broth
750 ml
salt
1 tsp
white pepper
0.5 tsp
sesame oil
1 tsp
Instructions
Prepare vegetables
Wash tomatoes and cut into wedges. Slice green onions and mince garlic and ginger.
Heat oil
Heat vegetable oil in a pot over medium heat until shimmering.
Sauté aromatics
Add minced garlic and ginger to the hot oil. Stir until fragrant, about 30 seconds.
Cook tomatoes
Add tomato wedges to the pot. Cook for 2-3 minutes until tomatoes start to soften and release juices.
Add broth
Pour in chicken broth. Season with salt and white pepper. Bring to a boil.
Add eggs
Reduce heat to low. Slowly drizzle beaten eggs into the soup while stirring gently to create egg ribbons.
Finish soup
Turn off heat. Stir in sesame oil and half of the sliced green onions. Taste and adjust seasoning if needed.
Serve
Ladle soup into bowls and garnish with remaining green onions. Serve hot.
Original recipe
Storage
Best served fresh. Reheat gently to avoid overcooking eggs.
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