Friday, January 27, 2012

China: Tomato and Egg Soup (Fan Qie Dan Hua Tang)

3 eggs, beaten
150 g tomatoes, quartered lengthwise and thinly sliced
1 liter chicken broth
2 tbsp cornstarch, dissolved in 2 tbsp water
1 tsp sesame oil

Place the chicken broth in a pot and bring to a boil. Season to taste with salt and pepper. Add cornstarch and simmer until thickened. Add tomatoes. Pour in beaten eggs and immediately remove pot from heat. Drizzle oil into soup and serve.

(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)

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