Chinese Style Tomato and Egg Soup (Twice)
This is a tale of two soups. Both made with more or less that same ingredients but with slightly different outcomes. The inspiration for trying this soup came from a photo sent to me by Nivetha with the sole objective of upsetting me. We had been discussing one of my quirky dietary dislikes.
I have an intermittent phobia of eggs and tomatoes combined in the same dish. I have had this my entire life and on occasion I have found it so off putting that I have had to order different food while eating in restaurants. Most people I know find this irritating and hilarious. Me and Nivetha had a heated discussion as to whether or not tomatoes belong in the classic omelet. I was trying to explain why the very notion was an abomination and I really found it difficult to argue my side as my phobia is totally irrational. A few days had passed and I was sent a photo from Singapore of a tomato and egg soup.
I had a sudden revelation that I was missing out so I put my brave face on and turned to cook island to give this soup a try.
I have made it a few times now and I seem to be somewhat freed of my irrational fear. I’m even trying variations so here is the same soup twice. One as per the photo sent by Nivetha and the other a drop egg variation. It’s a hearty soup with a real taste of the east.
- 2 x cloves of garlic
- 5 x medium tomatos chopped
- 4 x medium eggs
- 750ml of veg stock
- 4 x table spoon vinegar (I used balsamic)
- Plain noodles
- Drizzle of sesame oil
- Salt and pepper to taste
These amounts makes two very large bowlfulls.
Heat some oils in a large pan, I like using my wok and add the two whole garlic cloves. I leave these whole as I really only want a tiny hint of garlic.
Add the chopped tomatoes and fry until just starting to soften. I have tried this with cherry tomatoes and salad tomatoes and the results are equally good. The cherry tomato give a slightly sweeter taste.
Pour in the stock and vinegar to taste. The vinegar adds a sharpness that really is the key to this soup so add it little by little until you get the flavour you like. If you like it a little saltier you can also add a bit of soya sauce.
Add the noodles, I’m pretty lazy so normally just add them to the stock and use packets that I know will cook quickly in the stock. Other packets will require you to boil them separately.
Eggs are added next, I have tried two methods. The first method is to put the eggs in a bowl and beat them. I then fry these like an omelette. The result is them chopped into large pieces and added to the soup.
Or alternately I have also made this as a “drop egg” dish. You beat the eggs the same and then drizzle them directly into the soup. The eggs cook instantly and this has the advantage of allowing you to cook everything in one wok.
I add salt and pepper to taste and serve in a big flat bowl. I’m loving this soup and am greatful that Nivetha bullied me into trying it.