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Home Chinese tomatensoep

Asian Quick Soup Vegetarian Weeknight

Chinese tomato soup is one of the great unknowns of Asian cuisine. Not heavy, not complicated, but full of flavour thanks to the combination of ripe tomatoes, egg and a splash of sesame oil. You need a good soup pan and about fifteen minutes. It's really worth adding this recipe to your regular rotation.

The secret is in the egg: pour the beaten egg in a thin stream into the hot broth and you'll get those beautiful, delicate strands this soup is known for. Simple, tasty and always a hit.

Recipe

Chinese tomato soup

This Chinese tomato soup is light, flavorful and exactly the comfort you sometimes need. With egg, tomatoes and a touch of sesame oil, you can have something special on the table within twenty minutes.

Course	Starter
Kitchen	Chinese
Servings	4 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Soup pan
Cutting board
Sharp knife
Small bowl
Fork or whisk
Ladle

Ingredients

4 ripe tomatoes (approx. 500 g)
1 liter chicken broth
2 eggs
2 cloves garlic
2 spring onions
1 tbsp soy sauce
1 tsp sugar
1.5 tbsp cornstarch
2 tbsp cold water
1 tsp sesame oil
Salt and white pepper to taste
Sunflower oil for frying

How to make Chinese tomato soup?

Cut the tomatoes into large pieces. Peel and finely chop the garlic. Slice the spring onions into rings and set the green parts aside for later.
Heat a splash of sunflower oil in the soup pan over medium heat. Sauté the garlic and the white parts of the spring onions for about 1 minute, until soft and fragrant.
Add the tomatoes and cook them for 3 to 4 minutes until they begin to collapse and release some juices.
Pour in the chicken broth and bring everything to a boil. Add the soy sauce and a pinch of sugar. Let simmer gently for 5 minutes.
Dissolve the cornstarch in 2 tablespoons of cold water and stir this mixture into the soup. The soup will now thicken slightly.
Beat the eggs in a small bowl. Gently stir the soup and pour the eggs in a thin stream. Run a fork or chopstick through the soup to form pretty strands. Do not stir after that.
Season with salt, white pepper and a few drops of sesame oil. Divide among bowls and garnish with the green spring onion rings.

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A good soup pan makes the difference with recipes like this. You want a pan that heats evenly so the tomatoes brown nicely and the broth simmers gently. Choose a roomy pan with a sturdy base and you'll enjoy your investment for years.

Serve this soup as a light starter with an elaborate Chinese dinner or simply as a quick weeknight meal with some steamed rice. Store leftovers in the fridge until the next day. The flavours will develop even more then.

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