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Tomato and Egg Soup (quick and easy version)
西红柿鸡蛋汤 (xī hóng shì jī dàn tāng)
Servings: 6-8

This is a very common dish in China, yet it is rarely found in Chinese restaurants in the US. It is very quick and easy to make, especially when using canned tomatoes. Fresh tomatoes can also be used. This recipe can vary a bit from family to family, but it will always contain tomatoes, eggs, and salt...or something salty. Corn starch can be added if a thicker soup is desired. Other commonly used ingredients are green onions, MSG, sesame oil, and ginger. It can also be made using chicken broth rather than water, or chicken bouillon can be used in place of salt. Sometimes noodles are added, and a packet of Ramen Noodles can even be used to make a quick noodle soup.

Using just tomatoes, eggs, and salt will give the soup a light fresh taste, but some people prefer using additional ingredients and seasonings to make it more hearty. This is a personal choice, and experimenting can be fun and tasty.


3 eggs
1 can diced tomatoes (14.5 oz)
6 cups of water
salt to taste

green onions/scallions
sesame oil
ginger (fresh or ground)
soy sauce
chicken broth or bouillon

Pour the water into wok or sauce pan and heat to boiling. More or less water can be used depending on how chunky you like your soup.  While the water is coming to a boil, drain and rinse the tomatoes. Beat the eggs and add a pinch of salt. Once the water comes to a full boil, slowly start to add the eggs in a thin steady stream  using a circle or figure 8 pattern to avoid forming a large clump. A single chopstick can be used to guide the egg and control the stream. Add the tomatoes, and season to taste.

If you want to add fresh ginger to your soup, add it to the pan before the water, along with enough sesame oil to coat. Heat it on high for 30 seconds or so, being carefull not to burn the ginger. Scallions can also be added with the ginger, with the tomatoes, or sprinkled on top as a garnish. If adding noodles, precook them and add them at the end. Ramen noodles can be added dry at the end, and allowed to cook in the soup.

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Ester Simek
# Ester Simek
Thursday, May 03, 2012 11:35 AM
I think I will try this with the ginger. Love fresh ginger! It really adds a kick to foods. Wish more recipes called for ginger.

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