AuthorBonFeuCategorieDifficultyBeginner
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients
 1 l chicken stock
 400 g ripe tomatoes, skinned and diced
 1 carrot, thinly sliced
 1 red pepper, thinly sliced
 2 spring onions, finely chopped
 2 cloves of garlic, finely chopped
 1 piece of ginger (approx. 2 cm), finely chopped
 1 tbsp soy sauce
 1 tbsp oyster sauce
 1 tsp sugar
 Salt and pepper to taste
 2 tbsp tablespoons cornstarch, dissolved in 2 tablespoons water
 1 egg, lightly beaten
 Sesame oil (optional)
 Fresh coriander or parsley for garnish
Preparation
1

Heat a little oil in a Dutch Oven over medium-high heat. Add the garlic and ginger and fry briefly until fragrant.

2

Add the carrot and red pepper to the pan and stir-fry for 2-3 minutes until they soften slightly.

3

Pour the chicken stock into the pan and bring to the boil. Add the diced tomatoes, soy sauce, oyster sauce, sugar, salt and pepper. Simmer on low heat for about 10-15 minutes.

4

Add the dissolved cornstarch to the soup to bind it. Stir well.

5

Slowly pour the beaten egg into the soup while stirring gently. This will create nice protein clouds in the soup.

6

Add the spring onions and stir again. Taste the soup and adjust the flavour with extra salt, pepper or soy sauce if necessary.

7

Remove the pan from the heat and add a few drops of sesame oil for extra flavour if required.

Ingredients

Ingredients
 1 l chicken stock
 400 g ripe tomatoes, skinned and diced
 1 carrot, thinly sliced
 1 red pepper, thinly sliced
 2 spring onions, finely chopped
 2 cloves of garlic, finely chopped
 1 piece of ginger (approx. 2 cm), finely chopped
 1 tbsp soy sauce
 1 tbsp oyster sauce
 1 tsp sugar
 Salt and pepper to taste
 2 tbsp tablespoons cornstarch, dissolved in 2 tablespoons water
 1 egg, lightly beaten
 Sesame oil (optional)
 Fresh coriander or parsley for garnish

Directions

Preparation
1

Heat a little oil in a Dutch Oven over medium-high heat. Add the garlic and ginger and fry briefly until fragrant.

2

Add the carrot and red pepper to the pan and stir-fry for 2-3 minutes until they soften slightly.

3

Pour the chicken stock into the pan and bring to the boil. Add the diced tomatoes, soy sauce, oyster sauce, sugar, salt and pepper. Simmer on low heat for about 10-15 minutes.

4

Add the dissolved cornstarch to the soup to bind it. Stir well.

5

Slowly pour the beaten egg into the soup while stirring gently. This will create nice protein clouds in the soup.

6

Add the spring onions and stir again. Taste the soup and adjust the flavour with extra salt, pepper or soy sauce if necessary.

7

Remove the pan from the heat and add a few drops of sesame oil for extra flavour if required.

Chinese tomato soup
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