Chinese Tomato Egg Drop Soup

Instructions

1. 1

   Wash 400 g ripe tomatoes and cut them into 2 cm wedges. Finely chop 40 g spring onions, keeping whites and greens separate. Beat 3 eggs in a bowl with a pinch of salt using a fork. Stir 15 g cornstarch with 30 ml cold water in a small cup to make a smooth slurry. Set a wide pot on medium heat.

2. 2

   Pour 15 ml vegetable oil into the warm pot. Add the white parts of the spring onions and cook for 1 minute until fragrant. Add the tomato wedges and sauté over medium-high heat for 4 minutes until they soften, release their juice, and turn slightly pulpy. If the pan looks too dry, lower the heat slightly so the tomatoes do not burn.

3. 3

   Pour 900 ml water into the pot and stir in 15 ml light soy sauce with 1/2 tsp salt. Bring the broth to a rolling boil over high heat, then turn the heat down to medium-low and let it simmer gently for 5 minutes so the tomato flavors infuse thoroughly into the liquid. Taste the soup and add a pinch of salt if needed.

4. 4

   Give the cornstarch slurry a quick stir to resuspend any settled starch. While continuously stirring the simmering soup with a wooden spoon, slowly pour in the cornstarch mixture. Let it simmer on medium heat for 1 to 2 minutes until the soup thickens slightly to a velvety consistency that can easily support the egg ribbons.

5. 5

   Turn the heat down to low so the soup is barely bubbling. Stir the soup gently in a circular motion to create a slow swirl. Slowly drizzle the beaten eggs into the vortex in a thin stream. Wait 10 seconds without stirring to allow the egg to set into soft, delicate ribbons, then gently fold them with a wooden spoon once or twice.

6. 6

   Turn off the heat immediately so the egg stays tender. Stir in 10 ml sesame oil and the reserved green parts of the spring onions. Ladle the hot soup into deep bowls. The broth should look bright with red tomato chunks and silky yellow egg ribbons. Serve hot as a refreshing light lunch.