The Chinese tomato and egg soup is a comforting and easy-to-prepare dish that evokes childhood memories.
With fresh tomatoes, beaten egg, and a touch of sesame oil, this soup turns out to be smooth and full of flavor. It is ideal as a starter or a light main course, perfectly accompanying other dishes.
In this recipe, the ingredients are cooked in just a few minutes, achieving a creamy texture and an authentic taste that delights everyone.
The combination of fresh ingredients and a simple technique make it an ideal option for those seeking a homemade, nutritious meal filled with tradition.
Tomato and Egg Soup
Ingredients
3 Tomatoes
1 Egg
½ cup of Water
1 tablespoon of Cornstarch
Oil
1 tablespoon of Sesame oil
Cilantro
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The tomatoes are cut into small pieces approximately half a centimeter to one centimeter in size.
Step 2 : In a medium heat pot, a little oil is heated and the tomatoes along with a pinch of salt are added, sautéing for about 2 to 3 minutes until they start to soften slightly.
Step 3 : Next, half a liter of water and another pinch of salt are added to the pot, bringing it to a boil, and the mixture is cooked for about 3 to 4 minutes.
Step 4 : Meanwhile, in a bowl, mix half a glass of water with a tablespoon of cornstarch, stirring until well combined.
Step 5 : Once the broth reaches a boil, add the cornstarch-water mixture to the pot, stirring constantly so the soup becomes slightly thicker and silky.
Step 6 : Then, beat an egg in a separate container and carefully pour it into the hot broth in thin streams, using chopsticks or a fork to form pretty shapes.
Step 7 : Let it cook for one more minute, then add the white pepper, sesame oil, and if desired, chopped cilantro, gently mixing to blend all flavors.
Step 8 : Finally, adjust the salt if necessary before serving.
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