Tomato Soup
1 min readserves 2 to 4
This recipe dispels toxic heat and reinforces the functions of the stomach, stimulating appetite and improving digestion.
2 tablespoons (30 grams) cornstarch
2 tablespoons (30 milliliters) cold water
1 egg
3 cups (750 milliliters) chicken or vegetable broth
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (15 milliliters) vinegar
¼ teaspoon (1–2 grams) white pepper
2 medium tomatoes, cut into wedges
4 ounces (125 grams) tofu, cut into 1-inch cubes
1 teaspoon (5 milliliters) sesame oil, as garnish
1 tablespoon (15 grams) scallions, chopped, as garnish
In a small bowl, combine the cornstarch and the cold water and mix together thoroughly. Set aside. In another small bowl, beat the egg and set aside. Place the vinegar and the white pepper in a large serving bowl to be used for the soup. Whisk lightly and set aside. Pour the broth and the soy sauce into a medium saucepan, stir together, and bring to a boil. When the broth is boiling add the tomato wedges and tofu and return to a boil. Let boil for 5 minutes, then slowly stir in the cornstarch mixture until the soup thickens. Once the soup thickens add the beaten egg, stirring it in using a circular motion, and immediately turn off the heat. Pour at once into the prepared serving bowl and stir. Garnish with a drizzle of sesame oil and a sprinkle of chopped scallions, and serve.
