This is not a recipe for the sweet and thick tomato soup with thin strips of omelette that the Dutch know from the Chinese-Indonesian restaurants. It is a light Chinese tomato soup with egg that is cooked in the hot soup, fresh tomatoes, ginger and spring onion. It’s vegetarian, healthy and served in 10 minutes!

A light and healthy vegetarian soup with fresh tomatoes, ginger, spring onion and egg that is cooked in the hot soup. Within 10 minutes on the table!

Authentic Chinese tomato soup with egg

One of the first nights of my restaurant Jasmijn & ik (Jasmine & me), two young ladies asked about a certain Chinese tomato soup with egg they had eaten. They did not know the name but describing the soup was not difficult: broth with fresh tomatoes, irregular strings of egg and coriander. They had been on a journey through China and wanted to eat the “real” Chinese tomato soup again. Unfortunately this soup was not on our menu and never would. Why? This soup is too mild and soft and uh… too simple to serve in a restaurant.

Precisely for that reason a perfect recipe for the blog. This Chinese tomato soup has only a handful of ingredients:

  • Fresh tomatoes
  • Spring onion
  • Ginger
  • Sesame oil
  • Egg
  • Broth or
  • Water, soy sauce, sea salt and cooking wine

“This soup is served with a meal as a mild side dish/ savoury drink. Do you want more spice and a fuller taste? Add chili oil and use broth instead of water.”

A light and healthy vegetarian soup with fresh tomatoes, ginger, spring onion and egg that is cooked in the hot soup. Within 10 minutes on the table!

Quick and simple recipe

This Chinese tomato soup is ideal when you have little time but still want to eat something healthy and warm.

Only a few steps are needed for this soup:

  • Cut tomatoes, spring onion and ginger
  • Fry tomatoes, spring onion and ginger in (chili) oil.
  • Add the broth (or water with the seasonings) and bring to the boil.
  • Pour the beaten egg in a thin stream into the soup while stirring gently.
  • Pour into bowls and garnish with spring onion and/or coriander

“Because this soup has mild and few ingredients, the taste of the tomatoes is very important. Use fresh and very ripe, sweet tomatoes.”

This soup is also very suitable for a Chinese banquet with multiple dishes. Like: steamed tofu or fish with ginger and oyster mushrooms, bacon and aubergines with Chinese 5-spice, steamed Chinese broccoli (gai lan), with oyster sauce or the vegan alternative: shiitake sauce. Don’t forget to cook rice!

A light and healthy vegetarian soup with fresh tomatoes, ginger, spring onion and egg that is cooked in the hot soup. Within 10 minutes on the table!

Print

Chinese Tomato Soup With Egg: Vegetarian And Healthy

Een lichte en gezonde vegetarische soep met verse tomaten, gember, bosui en ei dat gegaard wordt in de hete soep. Met 10 minuten op tafel!

A light and healthy vegetarian soup with fresh tomatoes, ginger, spring onion and egg that is cooked in the hot soup. In 10 minutes on the table!

  • Author: Kamwoj
  • Prep Time: 4
  • Cook Time: 6
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: starter, side dish
  • Method: cooking
  • Cuisine: Chinese
Scale

Ingredients

  • 1 tbsp (Sichuan) oil *
  • 8 g peeled ginger, finely chopped
  • 1 spring onion, diagonally cut in rings
  • 225 g ripe tomatoes in cubes
  • 225 g ripe tomatoes in half slices
  • 1 tsp sesame oil
  • 1 tsp Chinese cooking wine
  • 1 l of water or broth
  • 3 tsp soy sauce, adjust amount if you use broth
  • ½ tsp sea salt, adjust amount if you use broth
  • 2 beaten eggs mixed with 1 tbsp water

Optional garnish:

  • The green part of a spring onion, finely chopped
  • Coriander leaves
  • Nori (dried seaweed), torn into small pieces

Instructions

  1. Heat a soup pan with the oil over medium-high heat.
  2. Fry the ginger and spring onion fragrant.
  3. Add the cubes of tomatoes and bake for 2 minutes or until the tomatoes are soft.
  4. Add the tomato slices and water/ broth. Bring to boil.
  5. Put the heat source on medium so that the soup bubbles gently.
  6. Be ready with chopsticks or a long ladle. Slowly pour the egg into the hot soup in a thin stream while gently turning the sticks/ ladle. If you stir too hard, the egg will mix with the soup and you will not get any flakes of egg in the soup. If you stir too slowly, the egg will cook in large chunks in the soup. Turn off the heat source.
  7. Add sesame oil.
  8. When using broth that already contains salt, first taste the soup before adding sea salt and soy sauce. You may have to reduce the amount. When using water, add the indicated amount of sea salt and soy sauce.
  9. This is supposed to be a mild soup but for a fuller taste add chili oil, Chinese rice vinegar, sugar and more salt to taste.
  10. Pour the soup into 4 bowls and garnish with chopped spring onion, nori and coriander.

Notes

* Instead of my recipe for Sichuan oil, you can also use ready-made chili oil (note: this can be more spicy than my recipe). Either way, use only the oil, not the chili and other spices.

Keywords: easy, healthy, vegetarian, egg, tomato, quick, broth, Chinese

Share
Bekijk hoe wij omgaan met persoonsgegevens in onze Privacyverklaring.

Pin It on Pinterest