Description
A light and comforting tomato-based soup with silky egg ribbons, seasoned with sesame oil and white pepper—ready in under 20 minutes.
Ingredients
4 vine-ripe tomatoes, diced
4 cups chicken stock
1 tsp MSG (optional)
1 tsp white pepper
1 tsp sesame oil
2 Tbsp cornstarch mixed with ¼ cup water (slurry)
3 eggs, whisked
1 green onion, sliced thinly (garnish)
Cooked rice (optional, for serving)
Instructions
- In a medium pot over medium heat, cook diced tomatoes for about 10 minutes until they break down.
- Add chicken stock and bring to a simmer. Stir in MSG (if using), white pepper, and sesame oil.
- Prepare the cornstarch slurry and stir it into the simmering soup to slightly thicken.
- Turn off the heat. Slowly pour in whisked eggs while gently stirring to form ribbons.
- Taste and adjust seasoning as needed. Serve hot, optionally over rice, and garnish with green onion.
Notes
- Blend tomatoes for a smoother texture before cooking if desired.
- For extra umami, add a spoonful of soy sauce or miso paste.
- Use vegetable stock for a vegetarian version.
- Add chili oil or red pepper flakes for a spicy twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 100
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
