Chinese Tomato Soup with Rice and Egg Recipe
A homemade, mild soup with tomatoes, rice and delicate ribbons of egg. In many Chinese homes it’s a quick way to use up leftover rice – something between tomato soup and egg drop soup, a very soothing dish for a cooler day.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
3
Ingredients
- rice can be from the previous day - 200 g
- fresh tomatoes medium, ripe - 3 pieces
- eggs - 2 pieces
- water or light vegetable stock - 1.2 l
- garlic - 2 cloves
- fresh ginger small piece - 5 g
- soy sauce - 2 tablespoons
- oil - 1 tablespoon
- sugar enhances the flavor of the tomatoes - 0.5 teaspoons
- salt to taste -
- pepper to taste -
- chives or spring onion chopped, for serving - 2 tablespoons
Main Ingredient:
tomatoes
Preparation
- Scald the tomatoes with boiling water, peel off the skins and cut into medium dice, keeping the juices. Peel and finely chop the garlic. Peel and finely chop the ginger.
- Heat the oil in a pot over medium heat. Add the garlic and ginger and fry for 1 minute, stirring, until fragrant.
- Add the chopped tomatoes with their juices and the sugar. Cook for 3–4 minutes, stirring, until the tomatoes soften and form a thicker sauce.
- Pour in the water or stock, add the soy sauce and bring to a boil. Simmer for 5–7 minutes over medium heat.
- Add the cooked rice, breaking up any clumps with a spoon. Cook for another 3–4 minutes, until the rice is well heated through and the soup thickens slightly.
- Beat the eggs with a fork in a small bowl. Reduce the heat under the soup to low. Slowly pour the eggs into the soup in a thin stream, gently stirring the soup in circular motions with a spoon so thin ribbons of set egg form. Cook for another 1–2 minutes.
- Season the soup with salt and pepper to taste. Serve hot, sprinkled with chopped chives or spring onion.
Storage
In fridge:
2 days
Freezing:
No
The soup thickens as it stands because of the rice. When reheating, add a splash of water or stock and bring back to a gentle simmer, stirring well.
Recipe submitted by
Marek, Site owner
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
