Tomato Shrimp Ball Egg Soup
I had some leftover homemade shrimp balls lying around, so I made soup today. You can see all the real, quality ingredients, and it’s way more reassuring than anything you’d pick up from a store.
Ingredients
shrimp balls
to taste
egg
to taste
tomato
to taste
chopped cilantro
to taste
salt
to taste
corn oil
to taste
minced scallion and ginger
to taste
sesame oil
a pinch
Instructions
1
Step 1
Defrost the homemade shrimp balls in advance.
2
Step 2
I like to slice them (the homemade shrimp balls are so substantial and big).
3
Step 3
Wash the tomatoes and cut them into small pieces.
4
Step 4
Set aside the chopped cilantro.
5
Step 5
Heat the pan with oil, add the minced scallion and ginger to release the aroma, then add the tomatoes and stir-fry evenly.
6
Step 6
Pour in an appropriate amount of water and bring to a boil.
7
Step 7
Add the shrimp balls and continue to simmer over medium heat for a while.
8
Step 8
Add a pinch of salt to season.
9
Step 9
Prepare the cornstarch slurry.
10
Step 10
Drizzle in some of the cornstarch slurry.
11
Step 11
Beat one egg, and just before taking off the heat, add the chopped cilantro, chicken essence, and a few drops of sesame oil.
12
Step 12
Transfer to a serving bowl.
13
Step 13
Finished dish!
14
Step 14
Finished dish!
