Homemade tomato soup with beaten egg
4 servings
150 minutes
Homemade tomato soup with beaten egg is a harmony of simplicity and exquisite taste, rooted in the traditions of Chinese cuisine. Its delicate texture and balanced flavor combine the sweetness of tomatoes, the richness of chicken broth, and the subtle aroma of ginger and garlic. The light acidity of the tomatoes harmonizes with the silky ribbons of beaten egg, creating a unique feeling of comfort and warmth. This soup is served as a standalone dish or alongside rice, and its nutritional properties make it an ideal choice for boosting strength and improving digestion. Easy to prepare, it can surprise with its depth of flavor and leave a pleasant aftertaste. This classic Chinese dish reflects the philosophy of balance and naturalness characteristic of Eastern gastronomy.
1
Chop the chicken into random pieces, rinse, and boil in boiling water for 10 minutes.
- Chicken: 1 piece
2
Drain the water and rinse the chicken pieces under running water.
3
Put the pieces in a pot, add water, and add onion and half of the ginger. Cook slowly for 2 hours.
- Spring onion: 70 g
- Ginger root: 60 g
4
In a deep dish, heat the oil and sauté the minced ginger and garlic until fragrant.
- Vegetable oil: 30 ml
- Ginger root: 60 g
- Garlic: 10 g
5
Add tomatoes to the garlic with ginger and sauté lightly.
- Tomatoes: 200 g
6
Pour in chicken broth, add salt and pepper.
- Chicken broth: 1 l
- Salt: 1 g
- Ground white pepper: 1 g
7
Beat the egg separately and pour it into the prepared base.
- Chicken egg: 1 piece
8
Add finely chopped green onion and let it boil for a minute. If desired, add shredded chicken meat. The soup is ready.
- Spring onion: 70 g
- Chicken: 1 piece
