Chinese Tomato and Egg Soup with Ginger Recipe
Light tomato and egg soup is one of the simplest and most homey dishes in China. It’s a bit like tomato soup, but instead of cream it has delicate ribbons of set egg and a gentle hint of ginger. Perfect for a quick lunch or dinner when you want something warm but not heavy.
This Chinese tomato and egg soup combines the comforting familiarity of tomato soup with the silky texture of egg ribbons and the gentle warmth of ginger. It’s quick to make, uses simple ingredients, and feels both light and nourishing.
Chef's tips
Beat the eggs thoroughly so they pour in a smooth, thin stream and form nice ribbons instead of clumps. Keep the soup at a gentle simmer when adding the egg – if it boils too hard, the egg will break into tiny pieces. Use ripe, sweet tomatoes for the best flavor; if they’re very acidic, adjust with a pinch more sugar.
How to serve
Serve as a light main with steamed rice or as a starter before a stir-fry or noodle dish. A drizzle of sesame oil or a sprinkle of toasted sesame seeds on top adds extra aroma. You can also serve it with crusty bread if you prefer a more Western-style meal.
Ingredients
- ripe tomatoes medium, preferably soft and sweet - 4 piece
- eggs - 3 piece
- fresh ginger about a 2 cm piece - 10 g
- onion or spring onion - 2 piece
- chicken or vegetable stock can be from a cube, but homemade tastes better - 800 ml
- oil - 1.5 tablespoon
- soy sauce - 1 tablespoon
- sugar balances the acidity of the tomatoes - 1 teaspoon
- salt to taste
- white or black pepper - 0.25 teaspoon
Preparation
- Scald the tomatoes with boiling water, peel them (if you don’t have time, you can leave the skin on) and cut into large pieces.
- Peel the ginger and cut it into very thin slices or matchsticks. Finely chop the spring onion, keeping the white parts separate from the green.
- Crack the eggs into a small bowl and beat with a fork until the whites and yolks are well combined.
- Heat the oil in a pot over medium heat. Add the ginger and the white parts of the spring onion and fry for 30–40 seconds, stirring, until they become very fragrant but do not brown.
- Add the chopped tomatoes. Fry for 3–4 minutes, stirring, until they start to break down and release their juices.
- Pour in the stock, add the soy sauce and sugar. Bring to a boil, then reduce the heat and simmer for 5 minutes, until the tomatoes are completely soft.
- Taste the soup and season with salt and pepper to your liking.
- Reduce the heat so the soup is just gently simmering. Slowly pour in the beaten eggs in a thin stream, stirring the soup in circular motions with a spoon in one direction. After 20–30 seconds the egg will set and form delicate ribbons.
- Cook for 1 more minute over low heat, without stirring too vigorously so you don’t break up the egg ribbons.
- Remove the soup from the heat, sprinkle with the chopped green parts of the spring onion and serve immediately.
Storage
Zupa najlepiej smakuje świeża, bo jajko z czasem twardnieje. Jeśli coś zostanie, przechowuj w lodówce do 1 dnia i podgrzewaj delikatnie na małym ogniu, nie doprowadzając do mocnego wrzenia.
