Soups & Stewscookwithdana5.0
Easy Chinese Tomato Egg Soup
This Easy Chinese Tomato Egg Soup is a popular Chinese soup. The soup is made with soft eggs, tofu and tangy tomatoes for the ultimate comfort meal!
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Gently slice the tofu in small cubes. Roughly chop the tomatoes.
2
Boil chicken broth and water on medium heat. When the broth is boiling, add in tomatoes and tofu. Boil for ⏱️ 10 minutes.
3
While the broth is boiling, make corn starch slurry by mixing 1 tablespoon corn starch with 1/4 cup of water. Set aside.
corn starch slurry ( (1 tbs corn starch + ¼ cup water))
4
Beat two eggs until well combined. Set aside.
5
Add some salt and chicken bouillon (optional) to the soup.
6
Next, add your beaten eggs slowly to make the egg ribbons. Add your corn starch slurry and mix everything together. Turn off heat.
corn starch slurry ( (1 tbs corn starch + ¼ cup water))
7
Garnish with chopped cilantro, 1/2 teaspoon sesame oil, and white pepper (optional) to taste.
chopped cilantroteaspoon sesame oil1/2
Nutrition Facts
calories
76 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
0.3 g
sodium Content
655 mg
protein Content
4 g
cholesterol Content
4 mg
carbohydrate Content
10 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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