Egg Flower Tomato Soup
1 min readDan Hua Fangie Tang
2small eggs, beaten
1teaspoon sesame oil
Vateaspoon salt
1.2litres(2 pints) chicken stock
250g fresh or canned tomatoes, peeled, deseeded and chopped
1teaspoon peeled and finely chopped fresh root ginger
1teaspoon Shaoxing rice wine or dry sherry
2 teaspoons light soy sauce
salt and freshly ground black pepper
chopped spring onions, to garnish
This light soup capitalizes on the tomato’s brilliant colour and distinctive flavour. The esg flowers’ are made by stretching the egg strands as you pour them slowly into the soup.
1. Combine the beaten eggs, sesame oil and salt in a small bowl.
2. Put the stock into a medium-sized saucepan and bring it to a simmer. Add the tomatoes and ginger and cook for 2 minutes over a low heat.
3. Add the rice wine or sherry and soy sauce to the simmering stock. Then add the egg mixture in a very slow, thin and steady stream. Using a chopstick or fork, pull the egg slowly into strands. Season to taste with salt and pepper. Garnish with chopped spring onions and serve at once.