Tomato and egg soup
15 min · serves 3
Fry the tomatoes until they give up their colour before the water goes in; that is what makes the broth red and sweet. Pour the egg in off the heat to get thin ribbons.
Ingredients
- 400 g Ripe tomatoes
- 3 eggs Eggs
- 800 ml Water or chicken stock
- 8 g Ginger
- 2 stalks Spring onion
- 10 g Tapioca starch
- 6 g Salt
- 5 g Sugar
- 2 g White pepper
- 5 ml Sesame oil
- 20 ml Cooking oil
Method
- Score a cross in the base of each tomato, dip them in boiling water for 30 seconds, then slip off the skins.
- Cut the tomatoes into wedges and keep any juice that runs out.
- Beat the eggs with a pinch of salt, just until combined rather than frothy.
- Heat the oil, fry the shredded ginger for 20 seconds, then cook the tomatoes for 4 minutes until collapsed and deep red.
- Pour in the water, bring it to a boil, season with salt and sugar, then lower to a medium simmer.
- Slake the tapioca starch in cold water, stir it into the pot and let the soup thicken slightly.
- Turn off the heat, pour the egg in a thin stream with one hand while stirring slowly in one direction with the other so it sets in ribbons.
- Finish with the sesame oil, white pepper and chopped spring onion.