Chinese · Lunch
Tomato and Egg Soup
A brothy Chinese soup built on silky egg ribbons and fresh tomato wedges simmered in light chicken stock, seasoned with white pepper and scallion. This lightened version skips cornstarch thickening and reduces egg, keeping the tangy-savoury identity while staying under 400 calories per serving.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
264Calories
18.1gProtein
15.2gFat
12gCarbs
8.6gSugar
2.1gFiber
1179mgSodium
420mgChol
4.3gSat Fat
712mgPotassium
104mgCalcium
2.6mgIron
1.2mcgVitamin B12
26mgVitamin C
Goes well with
Sauvignon Blanc
local
Jasmine tea
international
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Beat the eggs in a small bowl until uniform. Cut the tomatoes into wedges and slice the scallion, keeping whites and greens separate.
2
Saute
Warm sesame oil in a small saucepan over medium heat. Add tomato wedges and cook 3 minutes until they soften and release juices.
3
Simmer
Pour in chicken stock and bring to a gentle boil over medium-high heat. Reduce to medium and simmer 5 minutes until broth turns light orange and tastes of tomato.
4
Season
Stir salt, sugar, and white pepper into the broth. Taste and adjust until the balance is savory-sweet rather than flat.
5
Temper
Reduce heat to low so broth barely bubbles. Drizzle beaten egg in a thin stream while stirring one direction, forming soft ribbons in 20 seconds.
6
Plate
Ladle soup into a bowl and scatter scallion greens over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (220g), beaten
- 44 medium tomatoes (400g)
- 3 cups720ml chicken stock
- 22 scallion
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp sesame oil
