Tomato and Egg Soup

Method

1. 01

   Step 1

   Prepare the ingredients.

   

2. 02

   Step 2

   Peel the tomatoes and dice them.

   

3. 03

   Step 3

   Beat the egg mixture until smooth.

   

4. 04

   Step 4

   Mince the ginger, separate the white and green parts of the scallions and chop them finely. Add some oil to the pan, then add the white parts of the scallions and minced ginger and sauté until fragrant.

   

5. 05

   Step 5

   Add diced tomatoes and stir-fry for a while, until the diced tomatoes are no longer visible.

   

6. 06

   Step 6

   Add an appropriate amount of boiling water and bring to a boil again.

   

7. 07

   Step 7

   Pour in the egg mixture in batches, first pouring in a portion in a circular motion. Once it slightly solidifies, immediately use chopsticks to break it up in a circular motion, stirring clockwise and counterclockwise to create egg strands rather than flakes. Continue stirring until evenly mixed, then pour in more egg and stir again. Next, add a suitable amount of cornstarch slurry and stir well. Before removing from heat, add a suitable amount of salt, a few drops of sesame oil, and sprinkle with chopped green onions. Mix well and serve.

   

8. 08

   Step 8

   Finished product photo.