This is one of those incredibly good, incredibly simple recipes that you come across every once in a while. I had something similar to this from one of the Chinese places downtown, decided to try to find a recipe to make it myself, and then did a bit of a riff on it based on what I had to hand. This is done in 15 minutes, incredibly simple, cheap if you have most of the stuff on hand, and has a good umami flavor about it.
Chinese Egg and Tomato Soup
Lasts three lunches, roughly
- 1 15 oz can diced tomatoes (I used fire roasted)
- 1 t sugar
- 1 inch piece fresh ginger, grated
- 3 c vegetable stock
- 1 T soy sauce (I used dark aged soy sauce)
- 2 large eggs
- (finished with a dash of fish sauce, recipe also recommends a dash of sesame oil)
In a medium sized pot over medium heat, add your tomatoes and sugar, and bring to a simmer (pic 1). Then add your grated ginger, veggie stock, and soy sauce, and bring to a boil (pic 2). While the soup is being bought to a boil, whisk your eggs until broken up (pic 3). Once boiling, slowly pour the eggs into the soup while stirring the soup (pic 4). Then, finish with a dash of fish sauce (and sesame oil, if you so choose), and enjoy!