Tomato and egg soup

15分 · 3人分

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.

材料

• 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

作り方

1. Score a cross in the base of each tomato, dip them in boiling water for 30 seconds, then slip off the skins.
2. Cut the tomatoes into wedges and keep any juice that runs out.
3. Beat the eggs with a pinch of salt, just until combined rather than frothy.
4. Heat the oil, fry the shredded ginger for 20 seconds, then cook the tomatoes for 4 minutes until collapsed and deep red.
5. Pour in the water, bring it to a boil, season with salt and sugar, then lower to a medium simmer.
6. Slake the tapioca starch in cold water, stir it into the pot and let the soup thicken slightly.
7. 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.
8. Finish with the sesame oil, white pepper and chopped spring onion.

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