Chinese egg drop soup
Description
The soup is simple and very quick to prepare, using basic and readily available ingredients. Ideally, it should be cooked in a wok, but a regular thick-bottomed pot or pan will work as well. The soup turns out light yet nutritious, warms the body, and enriches it with vitamins. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Break the eggs into a deep container, add 1 tbsp of soy sauce, and whisk until smooth.
- 3
Step 3
Place a thick-bottomed pan or wok over medium heat, heat the oil, then pour in the egg mixture. Constantly stir with a spatula until the eggs curdle into flakes.
- 4
Step 4
Peel the ginger root, slice it into thin strips, place in a pan, and fry together with the egg for 1 minute.
- 5
Step 5
Pour boiling water over the tomatoes, then after a minute rinse them with cold water. This procedure will make it easy to remove the skin from the flesh. Cut the tomato flesh into cubes, add to the scrambled eggs, and mix.
- 6
Step 6
When the tomatoes release their juice, pour 2 tablespoons of soy sauce into the pan and mix. Add the chili pepper, sliced into rings.
- 7
Step 7
After a few minutes, add the chopped tomatoes in their own juice.
- 8
Step 8
Simmer the soup over low heat for 5 minutes, stirring occasionally. Season to taste with salt. You can also adjust the thickness yourself by adding broth or water.
- 9
Step 9
Bring the soup to a boil, remove from heat, let it stand for 5 minutes with the lid on. Pour into bowls, sprinkle with sesame seeds, and serve.
- 10
Step 10
The soup is ready. Serve hot.