Xihongshi Jidan Tang (Chinese Tomato Egg Drop Soup)
Ingredients
- 1 large tomato
- 2-3 tbsp oil (olive oil is fine, neutral-tasting plant oil the usual)
- 200-250 ml water
- 1-2 tsp salt
- 1 egg
Instructions
- Wash tomato, peel if desired, cut into pieces.
- Heat oil in pan, 'fry' tomato pieces. (It will be more of a boil, what with all the liquid in the tomato.)
- When boiled down a bit, add the water.
- Add salt.
- Bring to boil again, add in the egg and immediately stir (with chopsticks) to form the threads of egg typical for an egg drop soup.
Video
Notes
It's more rustic/authentic to leave the peel, but the mouth feel gets a bit harder and a little odd like that.
Overripe tomatoes are easier to peel. Or pour hot water over them or immerse them in hot water. (Careful with the heat, though!)
The pan needs to be sufficiently deep, of course, but an iron wok is not recommendable here, for once - it can make the whole soup taste of iron...