All soups › Family classics
Tomato egg-drop soup
番茄蛋花湯
“Just off the stove. Drink it while it is hot.”
Ingredientsone pot, serves 4
街市Tomato· beef tomatoes, cut into small chunks and fried first until they soften and give up their juice1 to 2, about 300 g
街市Chicken egg (hard-boiled)· do not beat the eggs all the way through, streaks of white and yolk look better2 to 3
Method
Fry the tomatoes first until they soften and release their juice, which gives a richer soup and draws out more lycopene, then add water and boil for 3 minutes. Pour the egg in slowly at the end so it sets into ribbons.
- Cut the tomatoes into small chunks and beat the eggs lightly, not all the way through.
- Heat the wok and fry the tomatoes until they soften and give up their juice.
- Add 800 ml of water and boil for about 3 minutes.
- Pour the egg in slowly so it sets into ribbons of white streaked with yolk.
- Finish with salt, sesame oil and chopped spring onion.
Who it suits
- children
- poor appetite
- everyday family soup
Who should take care
- it suits just about everyone; people with excess stomach acid should go easy on it on an empty stomach
Soup stories
A pan-Chinese home soup that has settled completely into the Hong Kong weeknight dinner. Together with 紫菜蛋花湯 seaweed egg-drop soup it makes up the egg-drop family, the anchor that turned 滾湯 quick-boiled soups into a category of their own.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.