Simple Chinese Tomato Egg Soup
The Easiest & Most Delicious Tomato Egg Soup (Tang) Ever – Better Than Restaurant Style!
Tomatoes are packed with nutrients, aren’t they? But sometimes eating them raw can be a challenge. This recipe is the perfect solution! It’s incredibly simple and incredibly delicious. Ideal for busy mornings, light dinners when you’re watching your diet, a remedy for hangovers, or even for picky eaters who don’t usually like tomatoes. Highly recommended! This is a super easy, restaurant-quality Chinese-style tomato egg soup (tang).
Ingredients
- 2 ripe tomatoes
- 1 large egg
- 1/2 stalk of green onion (use both white and green parts)
- Pinch of salt
- 1/2 tsp black pepper (or to taste)
Cooking Instructions
Step 1
Wash the tomatoes and remove the stems. Cut them into bite-sized pieces, large enough to be easily scooped with a spoon. Slicing them this way helps retain some texture, unlike blending.
Step 2
Thinly slice the white part of the green onion. Aim for slices about the length of your pinky finger; this will release a lovely aroma when sautéed. These slices will be used to build the soup’s flavor base.
Step 3
Finely chop the green parts of the green onion separately. These will be added at the end as a fresh garnish, providing a bright aromatic finish.
Step 4
Crack the egg into a small bowl. Lightly beat the egg until the yolk and white are just combined. No need to whisk vigorously.
Step 5
Heat a pan over medium-low heat with a splash of cooking oil. Add the thinly sliced white part of the green onion and sauté until fragrant. Sautéing the onion releases its aromatic oils, which will add depth to the soup.
Step 6
Once the green onion is fragrant, add the chopped tomatoes to the pan. Sauté together for about 1-2 minutes until the tomatoes begin to soften slightly.
Step 7
When the tomatoes have softened, pour in about 300-400ml (approximately 1.5 – 2 cups) of water. Bring to a boil over high heat, then reduce to medium heat and let it simmer for 3-5 minutes to allow the tomato flavor to infuse the broth.
Step 8
As the soup comes to a gentle boil, slowly drizzle the beaten egg over the surface of the simmering broth. Let the egg set for a few seconds without stirring, then gently swirl with a chopstick or spoon to create delicate ribbons of cooked egg. If you prefer larger egg pieces, you can let it cook undisturbed.
Step 9
Time to season! Add salt gradually until the desired taste is reached. Then, sprinkle in the black pepper. Adjust the amount of salt and pepper to your preference. Add more salt if it’s too bland, or more pepper for a touch of spice.
Step 10
Once the egg is fully cooked, add the finely chopped green parts of the green onion. Let it simmer for another 30 seconds, then turn off the heat. Adding the green onions at the very end preserves their fresh flavor and vibrant color.
Step 11
Ladle the warm tomato egg soup into bowls and serve immediately. Enjoy your delicious meal!
