Chinese tomato soup with egg

This tomato soup with a boiled and poached egg is very popular in China as an everyday dish. This method of using eggs is typical of Asian cuisine, where a fluffy omelet is preferred over a traditional thick omelet. Soy sauce and sesame oil add an oriental flair to this simple soup.

Step-by-step recipe

Step 1:

Pour vegetable oil into a thick-walled saucepan and heat.

Step 2:

Crush two cloves of garlic and fry, stirring.

Step 3:

Finely chop the tomatoes, add to the onion and simmer for 5 minutes over medium heat.

Step 4:

Add a liter of water, 3 tablespoons of soy sauce, white pepper, and salt. Stir and cook for 2 minutes over medium heat, then reduce the heat to low.

Step 5:

Dissolve 2 teaspoons of starch in 50 ml of water, add to the soup, stir and cook for 1 minute over low heat.

Step 6:

Increase the heat to medium and gradually, stirring, add three lightly beaten eggs and cook for 1 minute over medium heat.

Step 7:

Add finely chopped green onions, a teaspoon of sesame oil, stir, remove from heat and leave for 15 minutes.

Step 8:

Serve sprinkled with sesame seeds.

Cooking tips

Be careful not to let the vegetables burn or dry out while frying.

Use classic soy sauce for the soup – not too light and not too dark.

Add the egg mixture to the soup gradually so that it is distributed evenly in the form of fibers, and does not become lumpy.