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
ounces can of diced tomatoes
teaspoon granulated sugar
pieces fresh ginger, grated
cups vegetable broth
tablespoon soy sauce
dashes sesame oil, optional
dashes fish oil, optional
- In a medium pot over medium heat, add the tomatoes and sugar and cook for a few minutes until tomatoes are simmering.
- Add the ginger, both and soy sauce and bring to a boil.
- 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.