Tomato Egg Soup

Name: Tomato Egg Soup
Cuisine: Chinese
Ingredients: 250g Tomatoes (blanched with boiling water, peeled, deseeded, stems removed, sliced); 4 Eggs (cracked into a bowl and beaten until frothy); 75g Cooked lard (melted for frying the eggs); 500ml Clear broth; Salt (add an appropriate amount when beating the eggs, and add more after the soup comes to a boil), As needed

A classic Zhejiang-style home soup made by simmering tomatoes with eggs. The broth is a vibrant blend of red and yellow, fragrant with egg and brightened by the sweet-tangy flavor of ripe tomatoes.

Varies

Easy

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Ingredients

Tomatoes (blanched with boiling water, peeled, deseeded, stems removed, sliced) 250g

Eggs (cracked into a bowl and beaten until frothy) 4

Cooked lard (melted for frying the eggs) 75g

Clear broth 500ml

Salt (add an appropriate amount when beating the eggs, and add more after the soup comes to a boil) As needed

Instructions

Fry the eggs

Crack 4 fresh eggs into a bowl, add an appropriate amount of salt, and beat with chopsticks until frothy. Heat 75g of lard in a pan, pour in the egg mixture and fry until both sides are puffed, then cut into several pieces with a spatula. Pour 500ml of clear broth into the pot, bring to a boil, and add salt to taste.

Add the tomatoes

Peel the 250g of tomatoes that have been blanched with boiling water, remove the seeds and stems, slice them, place them into the egg soup, briefly simmer, then serve.