Description
This Tomato Egg Soup is a wholesome and comforting treat that combines fresh tomatoes, silky egg ribbons, and flavorful broth into a delicious and nutritious meal. Perfect for a quick lunch or light dinner, this easy-to-make soup is packed with vitamins, antioxidants, and protein. Ready in under 30 minutes, it’s a go-to recipe when you need something warm and satisfying!
Ingredients
Scale
- 4 large ripe tomatoes, chopped
- 4 eggs, beaten
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon sugar
- Salt and pepper, to taste
- 2 green onions, chopped for garnish
Instructions
- Prepare the Tomatoes: Wash and chop the tomatoes into small pieces. This helps them break down faster while cooking.
- Sauté the Garlic: Heat vegetable oil in a large pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Cook the Tomatoes: Add the chopped tomatoes to the pot and cook for about 5 minutes, stirring occasionally, until they soften and release their juices.
- Add the Broth and Simmer: Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes to enhance the flavors.
- Season the Soup: Stir in the sugar, and add salt and pepper to taste to balance the acidity of the tomatoes.
- Add the Eggs: Slowly drizzle the beaten eggs into the simmering soup, stirring gently to create silky ribbons. Let it cook for another 2-3 minutes until the eggs are fully set.
- Garnish and Serve: Ladle the soup into bowls, garnish with chopped green onions, and serve hot.
Notes
- For extra flavor, add a dash of soy sauce, sesame oil, or ginger.
- To make the soup heartier, add tofu, mushrooms, or cooked noodles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop to preserve the silky texture of the eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese