Tomato egg-drop soup
Some version of Chinese tomato and egg-drop soup makes a very good quick lunch — Lucas Sin Instagrammed about this a few months ago, and where I’ve ended up is:
- In a smallish saucepan, fry 1-2 sliced spring onions and a little nub of sliced / julienned ginger in oil for a minute or so.
- Add diced tomatoes or halved cherry tomatoes (about 1.5-2 medium tomatoes-worth?) and cook until soft, even a bit black.
- Add a soup quantity of chicken stock like ~300ml — fresh, cubes, whatevs — and simmer for 5 mins.
- Whisk one egg with a little bit of sesame oil and a little bit of water.
- Remove the soup from the heat and spiral the egg gently into it, but don’t stir.
- Bring the pot back to a simmer and loosen the egg a bit with a chopstick before pouring into a bowl.
- Top with chopped green stuff like coriander and spring onions, plus Lao Gan Ma / other hot sauce.
Really quick, easy, forgiving, flexible, delicious.
Soup Chinese Lunch Quick Virginia Eggs