Simplified Chinese Vegetable and Egg Soup
foodiechina888 cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A comforting and quick Chinese home-style soup featuring tomatoes, tofu, and silky egg ribbons in a savory broth.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Cut the 2 tomatoes into even pieces and slice the green onion.
Heat a small amount of oil in a pot over low heat. Add the sliced tomatoes and a pinch of salt. Stir-fry the tomatoes until they break down and become mushy.
Pour in the water and bring the mixture to a simmer.
Add the mushrooms and the cubed tofu to the pot.
Season the soup with light soy sauce and ground pepper.
Stir in the liquid starch (cornstarch slurry) and continue to cook until the soup begins to bubble and thicken slightly.
Slowly pour the beaten eggs into the bubbling soup in a steady stream to create egg ribbons.
Add the cilantro and a drizzle of sesame oil. Cook over low heat for an additional 3 minutes.
Dish up and serve hot.
Notes
The transcript mentions 'Lysol sauce' which is a phonetic error for light soy sauce. 'Water from Mississippi River' is a stylistic joke by the creator; use regular filtered water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 261
- Protein
- 13 g
- Carbs
- 16 g
- Fat
- 17 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
