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1.3 KiB
1.3 KiB
How to Make Tomato and Egg Soup
Estimated Cooking Difficulty: ★★
Essential Ingredients and Tools
- Tomatoes
- Eggs
- Sesame oil
- MSG (optional)
- Salt
- Green onions, ginger, garlic
Ingredients
- 1 tomato
- 1–2 eggs (adjust to taste; use 2 if you prefer more egg, or 1 for a standard portion)
- 2 drops of sesame oil
- 5 grams of MSG (optional)
- 15 grams of salt
- 15 grams of green onions, ginger, and garlic combined
Instructions
- Wash the tomato and cut it into chunks.
- Finely chop the green onions, ginger, and garlic.
- Crack the eggs into a bowl and whisk thoroughly with chopsticks (or an egg beater).
- Heat a pan and add 15 ml of oil. When you see a wisp of smoke rising from the oil, add the chopped green onions, ginger, and garlic, and stir-fry for 30 seconds.
- Add the tomato chunks and stir-fry for 1 minute.
- Pour in water until the liquid level is approximately 1.2 times the height of the ingredients in the pot, and add the salt.
- Once the soup comes to a boil, slowly pour in the beaten eggs while stirring with chopsticks to create egg ribbons. Add the MSG and sesame oil.
- Wait for 30 seconds, then turn off the heat and serve.
Additional Notes
MSG is optional.
If you encounter any issues or have suggestions for improving this guide while following these steps, please submit an Issue or Pull Request.