chickensoupstir fry
Tomato Egg Soup
A vibrant and appetizing tomato egg soup with large egg flowers, balanced acidity, and fresh flavors.
From YouTube · Dec 11, 2024
A vibrant and appetizing tomato egg soup with large egg flowers, balanced acidity, and fresh flavors.
10 min
Prep time
15 min
Cook time
25 min
Total time
4 servings
Yield
Ingredients
12 ingredientsAdjust servings
Ingredients update with servings
- 5 to 6 small tomatoes
- a handful of coriander, chopped
- a handful of green onions, chopped
- 2 tbsp corn starch
- 1/2 bowl water
- 2 eggs
- 1 tbsp cooking oil
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp sugar
- 1 tsp chicken bouillon powder
- 1 tsp sesame oil
Method
10 steps- Prepare five to six small tomatoes, cut the tops into an X, pour boiling water over them, soak for 2 minutes, peel off the skin, remove the tough root, and cut into small cubes.
- Chop a handful of coriander and a handful of green onions into small pieces.
- Mix 2 tbsp corn starch with half a bowl of water to make a starch slurry and set aside.
- Crack two eggs into a bowl and beat them in one direction with chopsticks.
- Heat some oil in a pan, add chopped green onions, stir fry until fragrant.
- Add chopped tomatoes to the pan, stir fry over high heat, then add water, cover, and bring to a boil.
- Add one spoonful of white salt, a little pepper, and one spoonful of sugar, stir well.
- Stir the starch slurry again and slowly pour into the boiling soup to thicken slightly.
- Pour the beaten eggs into the soup in a steady stream, stirring gently to form large egg flowers.
- Add one spoonful of chicken essence, a few drops of sesame oil, and sprinkle chopped coriander on top.
Recipe notes
Equipment
- pan
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