5 Ingredients or Fewer

Chinese Egg and Tomato Soup

February 19, 2014
0 Ratings
  • Serves 2
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

What You'll Need
  • 15 ounces can of diced tomatoes
  • 1 teaspoon granulated sugar
  • 1-inch pieces fresh ginger, grated
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 2 large eggs
  • Dash sesame oil, optional
  • Dash fish oil, optional
  1. In a medium pot over medium heat, add the tomatoes and sugar and cook for a few minutes until tomatoes are simmering.
  2. Add the ginger, both and soy sauce and bring to a boil.
  3. 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.

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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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