Recipe courtesy of Inga Lam
Recipe courtesy of Inga Lam
Watch how to make this recipe.
Egg and Tomato Soup
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 130
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 93 mg
- Sodium
- 242 mg
This classic soup shares the flavors of the iconic Chinese tomato and egg stir-fry but packs them into a brothy, restorative form. It’s the kind of soup that moms make when someone’s feeling under the weather, but it’s still so full of flavor there’s no need to save it for a sick day. It’s light, savory and deeply comforting in the best way.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 130
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 93 mg
- Sodium
- 242 mg
Ingredients
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Directions
- Heat the oil in a medium soup pot over medium-low heat. Add the scallion whites and cook, stirring, until lightly browned, 1 to 2 minutes. Add the tomato wedges and stir-fry until softened and beginning to break down, 3 to 4 minutes. Add 1 1/2 cups water, the sugar if using, the white pepper and salt to taste. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot and simmer for 5 minutes.
- Use a ladle or large spoon to stir the soup in a steady circular motion to create a whirlpool. While continuing to stir, slowly drizzle in the beaten egg in a thin stream until it is fully incorporated and sets into silky ribbons. Stir in the scallion greens, sesame oil and additional salt to taste. Serve hot or at room temperature.
Cook’s Note
A beefsteak tomato works best here for its size and juiciness, but ripe Roma tomatoes are a great substitute. For a richer broth, you can substitute your choice of stock or bone broth for the water.
