Cuisine: Chinese
Region: Common

Soup or starter, hot or cold, the Chinese Tomato Egg Drop Soup with Ginger recipe is certainly fresh. 🙂

Serves: 4
Cooking time: approx. 15 min
You need: a soup pot, a fork and a bowl

Ingredients

• 2 Tbsp oil
• 1 cup diced fresh tomatoes (see note)
• 2 stalks green onions, chopped
• a handful of fresh cilantro, chopped
• 1/4 cup soy sauce
• 2 to 3 teaspoons grated fresh ginger
• 5 cups water
• 2 packed cups fresh baby spinach
• 3 large eggs
• 1/2 Tsp sesame oil

Instructions

1. Preheat a small soup pot over high fire for about 10 seconds.
2. Add the oil and heat it until it starts to shimmer.
3. Add the tomatoes, onions, soy sauce, and ginger.
4. Stir for about 30 seconds to soften the tomatoes.
5. Add the water and bring the soup to a slow boil, then reduce the fire to medium low.
6. Add the spinach and stir.
7. Beat the eggs in a small bowl.
8. Put a whisk or a fork in the egg mixture.
9. Lift it up over the soup pot, and slowly pour the eggs through the fork tines (or whisk tines) as you move it in a circular motion around the pot. This creates “stripes” of egg that will float on the surface. Stir to break it up a bit, if you wish.
10. Drizzle the soup with the sesame oil, garnish with the cilantro, and serve immediately as a starter.

Notes on the Tomato Egg Drop Soup with Ginger

• There is no need to seed or peel the tomatoes.
• Tomatoes must be juicy, so, best to use fresh tomatoes when they’re in season, otherwise use tin tomatoes from a brand you trust. (The only preservative listed on the can should be ascorbic acid.)
• The traditional Asian cooking oils are: dark sesame oil, peanut oil and grapeseed oil.