Simplified Chinese Vegetable and Egg Soup

Ingredients

• 2 tomatoes (cut into even pieces)
• 1 stalk green onion (sliced)
• 1 tbsp vegetable oil (for frying tomatoes)
• salt (to taste)
• 3 cup water
• 0.5 cup edible mushrooms (such as enoki or sliced shiitake)
• 4 oz tofu (cut into small cubes)
• 1 tbsp light soy sauce (referred to as Lysol sauce in transcript)
• 0.25 tsp ground white pepper
• 2 tbsp cornstarch slurry (liquid starch (cornstarch mixed with water))
• 2 eggs (beaten)
• cilantro (chopped, for garnish)
• 1 tsp sesame oil (for finishing)

Steps

1. 1

   Cut the 2 tomatoes into even pieces and slice the green onion.

2. 2

   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.

3. 3

   Pour in the water and bring the mixture to a simmer.

4. 4

   Add the mushrooms and the cubed tofu to the pot.

5. 5

   Season the soup with light soy sauce and ground pepper.

6. 6

   Stir in the liquid starch (cornstarch slurry) and continue to cook until the soup begins to bubble and thicken slightly.

7. 7

   Slowly pour the beaten eggs into the bubbling soup in a steady stream to create egg ribbons.

8. 8

   Add the cilantro and a drizzle of sesame oil. Cook over low heat for an additional 3 minutes.

9. 9

   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 per serving

• soup
• chinese
• vegetarian
• egg drop soup
• tomato
• quick meal
• healthy