← Nouns Cooking · Chinese

Ingredients

• 2 tsp Vegetable oil
• 2 cloves Garlic, minced
• 1 slice Ginger
• 3 ripe tomatoes, cut into small wedges
• 1 l vegetable stock
• 1 tbsp light soy sauce
• ½ tsp Sugar
• 4 tsp cornflour mixed with 3 tbsp water
• 3 Eggs, beaten
• ¼ tsp White pepper
• ½ tsp Salt
• 2 Spring onion, sliced
• 1 tsp Toasted sesame oil

Method

1. Heat the oil in a pot over medium heat and fry the garlic and ginger for 30 seconds. Add the tomatoes and cook for 3–4 min, pressing them with a spoon, until they soften and release their juice.
2. Pour in the stock, add the soy sauce and sugar and bring to the boil. Simmer for 3 min.
3. Stir the cornflour slurry and pour it in, stirring, until the soup thickens slightly and turns glossy.
4. Turn the heat to low. Stir the soup in one direction to make a gentle whirlpool and pour in the eggs in a thin stream. Leave for 10 seconds, then stir gently so they set into soft ribbons.
5. Season with the pepper and salt, then add the spring onion and sesame oil and serve.

Tips

• Very ripe tomatoes (or a spoonful of tomato purée) give the best colour and sweetness.
• Add cubes of silken tofu with the stock for a more filling bowl.
• Chicken stock is also classic but makes the soup not vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food Marion's Kitchen