Kaidi's Classic Tomato and Egg Soup Recipe
My parents made this for me whenever I was sick, cold, hungry, thirsty, too busy to cook, doing nothing at all, confusing hunger for boredom, etc. I still request the same soup whenever I visit them (even if it only takes 10 min to make myself) which should be a good indicator that this unpretentious, soul-soothing soup is indeed...... souper.
- 1.Ingredients4 roma tomatoes, 2 eggs, 1 small box (300g) of soft tofu, 1-2 stalks of green onion, 1 tbsp corn starch, few drops sesame oil, few splashes of soy sauce, few shakes of salt. Spinach, mushrooms, and fish tofu are good add-ons but optional.
- 2.Throw the chopped Roma tomatoes and cubes of tofu into 1-1.5 L (or 2/3 full) pot of boiling waterUsing Roma tomatoes are key to flavoring the broth optimally. Trust me, I've tried on-the-vine (too sour), beefsteak (too mushy), and even canned tomatoes (too bland for words) when I was desperate. Field tomatoes are the only acceptable-ish substitute.
- 3.*Optional* - Add chopped spinach, sliced mushrooms, and/or fish tofu
- 4.When soup is boiling again, add the salt, soy sauce, and diluted corn starch solution.
- 5.Scramble eggs. Pour slowly into soup.It will only create the egg drop flowering effect if you've added the diluted corn starch — don't forget this like I did once or you'll instead end up with chunks of eggy bits (could that sound less appealing?)
- 6.Turn heat off. Add chopped green onion/cilantro and a few drops of sesame oil.That is literally all. Serves 4 and tastes even better the next day.