Tomato and Egg Soup

Tomato and Egg Soup is a comforting and nourishing Chinese dish that offers a delightful blend of fresh tomatoes and silky scrambled eggs in a light broth. This quick and easy recipe is perfect for a healthy meal any time of the day.

Ingredients

• Fresh tomatoes - 3 medium (about 400g)
• Vegetable broth - 500 ml
• Eggs - 2 large
• Green onions - 2 stalks
• Garlic - 1 clove
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Salt - 1/4 teaspoon
• White pepper - 1/4 teaspoon
• Cornstarch - 1 teaspoon (optional, for thickening)
• Water - 2 tablespoons (for cornstarch if using)
• Sesame oil - 1 teaspoon (for finishing)

Steps

1. Start by dicing the fresh tomatoes and finely chopping the green onions, separating the white and green parts.
2. In a pot, heat the vegetable broth over medium heat and add the diced tomatoes, garlic, ginger, and the white parts of the green onions.
3. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes until the tomatoes soften.
4. In a bowl, beat the eggs until well mixed. If using cornstarch, mix it with 2 tablespoons of water to create a slurry.
5. Once the tomatoes are softened, add the soy sauce, salt, and white pepper to the pot. If desired, stir in the cornstarch slurry to thicken the soup slightly.
6. Slowly pour the beaten eggs into the soup while stirring gently to create ribbons of egg.
7. Let the soup cook for another 2-3 minutes until the eggs are fully cooked.
8. Finish with a drizzle of sesame oil and garnish with the green parts of the green onions before serving.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 210 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from tomatoes, which support immune function.
• High in protein from eggs, beneficial for muscle repair and maintenance.

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