Author Notes
"A hearty soup with tomatoes, stir-fried scrambled eggs and seasonal greens" was the inspiration for this soup--a description on a Chinese restaurant's menu. I was able to find several versions online and adapted them for this easy version--a tomato-based soup swirled with wispy egg, warming ginger and the satisfying umami of soy sauce. —Erika
Ingredients
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15 ounces
can of diced tomatoes
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1 teaspoon
granulated sugar
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1-inch pieces
fresh ginger, grated
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3 cups
vegetable broth
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1 tablespoon
soy sauce
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2
large eggs
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Dash
sesame oil, optional
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Dash
fish oil, optional
Directions
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In a medium pot over medium heat, add the tomatoes and sugar and cook for a few minutes until tomatoes are simmering.
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Add the ginger, both and soy sauce and bring to a boil.
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While mixture is boiling, whisk the eggs until broken up. Slowly stream the egg into the pot with one hand while stirring the soup with the other. Finish with a drizzle of sesame oil and/or fish sauce if you like.
Writer and baker/blogger/photographer living in Houston, transplanted from the Bay Area. I admire vegans, lust after New York and have an insatiable passion for pancakes.
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