AuthorBonFeuCategorieDutch OvenDifficultyBeginnerHeat a little oil in a Dutch Oven over medium-high heat. Add the garlic and ginger and fry briefly until fragrant.
Add the carrot and red pepper to the pan and stir-fry for 2-3 minutes until they soften slightly.
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.
Add the dissolved cornstarch to the soup to bind it. Stir well.
Slowly pour the beaten egg into the soup while stirring gently. This will create nice protein clouds in the soup.
Add the spring onions and stir again. Taste the soup and adjust the flavour with extra salt, pepper or soy sauce if necessary.
Remove the pan from the heat and add a few drops of sesame oil for extra flavour if required.
Ingredients
Directions
Heat a little oil in a Dutch Oven over medium-high heat. Add the garlic and ginger and fry briefly until fragrant.
Add the carrot and red pepper to the pan and stir-fry for 2-3 minutes until they soften slightly.
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.
Add the dissolved cornstarch to the soup to bind it. Stir well.
Slowly pour the beaten egg into the soup while stirring gently. This will create nice protein clouds in the soup.
Add the spring onions and stir again. Taste the soup and adjust the flavour with extra salt, pepper or soy sauce if necessary.
Remove the pan from the heat and add a few drops of sesame oil for extra flavour if required.
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