Forget Chicken Noodle! This 15-Minute Chinese Tomato Egg Soup Is the Ultimate Spring Refreshment
One of those rare soups you can eat all summer long and not get tired of it.
When long winter months are over and the summertime gets closer, many tend to put their soup recipes away until the cold comes back again. However, there are quite many soups that can be just as refreshing during summer as meals full of fresh vegetables.
For instance, this Chinese tomato egg soup will definitely make you want to repeat it again and again even when the temperature reaches its maximum — just try it once, and you’ll see.
Here’s what you need: 500 g of tomatoes, 3 eggs, 2 cloves of garlic, 10 g of green onions, a small bunch of dill or cilantro, 1 liter of water, 3 tbsp of soy sauce, 2 tsp of cornstarch, 1 tsp of sesame oil, 1 tbsp of vegetable oil, white pepper and salt to taste.
Pour boiling water over the tomatoes for a couple of minutes, peel them, and dice them. Finely chop the garlic and fry it quickly in oil. Add the tomatoes and cook for a few minutes until they are soft and fragrant.
Pour in the water, add the soy sauce, pepper, and salt. Separately, mix the starch with cold water and pour it into the soup in a thin stream. Beat the eggs with a fork and slowly pour them into the boiling soup, stirring constantly; this creates beautiful, delicate egg strands.
At the very end, add green onions, dill, cilantro, and a couple of drops of sesame oil.
