Tomato egg flour soup

This sweet and delicious Chinese soup is a current favourite of mine. It is extremely easy to make and will taste better than the tired examples served by many Chinese take ways. Do dot let the fact that this is an egg drop soup concern you as making delicious soups doesn't get easier than this. However it tastes so good you will be able to seriously impress your friends a and family.

 

 

 

 What's needed

1 litre of chicken stock (stock cubes are fine)
4-6 round tomatoes cut into thin wedges
2 eggs lightly beaten
4 Tablespoons brown sugar
2 teaspoons corn flour mixed in 50ml warm water
Half to one teaspoon of salt
2-3 spring onions thinly sliced
Pepper to season

Get cooking

1. Start by bringing a litre of chicken stock to a simmer in a large saucepan.
2. Next add the tomatoes and simmer for 15-20minutes on a medium heat until the tomatoes are broken down.
3. Add 4 tablespoons of brown sugar and stir until dissolved. The soup should taste sweet not savoury so depending upon taste and how sweet your tomatoes were you may need to add more sugar. You want the soup to be quite sweet but not to the point it is sickly.
4. Next add half a teaspoon of salt and taste, again depending on taste you may need to add a little more salt.
5. Next add in the corn four dissolved in water and simmer until this slightly thickens the soup.
6. Then add the beaten egg - there is an easy technique to this. Very slowly drizzle the egg into the soup with one hand, with the other use a fork to constantly stir the soup. This will give the classic egg drop effect you are looking for, if you were to add the egg in too quickly or not stir with a fork you will end up with unwanted large chunks of cooked egg.
7. Bring back to a simmer then remove from heat.
8. Add in the finely chopped spring onions as a final step and serve immediately.
9. Please share this recipe and browse my many other delicious recipes. Enjoy.