Chinese Restaurant Tomato Soup with Egg Ribbons
Silky tomato soup with sweet-savory depth from applesauce, soy, and ginger. Hand-blended and strained smooth, then finished with thin egg ribbons and mung bean sprouts for texture. Restaurant-quality at home with common ingredients and simple technique.
Ingredients
- 1 red onion, chopped
- 2 tablespoon extra virgin olive oil
- 1 kilo ripe tomatoes, chopped
- 2 clove garlic, pressed
- 3 tablespoon sugar
- 3 ½ oz applesauce
- 2 tablespoon soy sauce
- 4 cups water
- 1 teaspoon sriracha
- ¼ teaspoon black pepper
- ½ teaspoon ginger powder
- 1 tablespoon rice vinegar
- 1 tablespoon tomato paste
- 2 ¾ oz mung bean sproutsbok choy1:1vegetable
adds different texture
- 1 cube vegetable stock
- 1 tablespoon cornstarch
- 3 medium egg
- fresh cilantro(optional)
Instructions
- 1
Heat olive oil in pot over medium heat, add chopped red onion, cook until softened, about 5 minutes.
- 2
Add chopped tomatoes, cook 10 minutes.
- 3
Press garlic cloves and add to pot with sugar, applesauce, soy sauce, black pepper, ginger powder, vinegar, sriracha, tomato paste. Mix well and cook 5 minutes over medium heat.
- 4
Add water and vegetable stock cube, cover pot, simmer 30 minutes to develop flavor.
- 5
Blend soup with hand blender and strain through fine sieve to remove tomato seeds and skins. Return to pot.
- 6
Mix cornstarch with small amount of hot water until smooth, stir into soup, cook 5 minutes over medium heat.
- 7
Beat eggs in small bowl with soy sauce, cook as thin omelet in separate pan, cut into thin strips.
- 8
Add egg ribbons and mung bean sprouts to soup, remove from heat.
- 9
Garnish with fresh cilantro and serve.
Tips
Strain soup to achieve silky restaurant texture by removing tomato solids.
Mix cornstarch with water before adding to prevent lumps.
Cook egg ribbon omelet thin for delicate texture in final soup.
Good to Know
Refrigerate up to 4 days. Reheat gently on stovetop. Add fresh egg ribbons and sprouts when serving.
Prepare soup base through straining step, refrigerate. Finish with egg ribbons and sprouts just before serving.
Ladle into bowls, top with egg ribbons, mung bean sprouts, and cilantro.
Common Mistakes
Do not skip straining to avoid grainy texture from tomato solids.
Do not add cornstarch directly to hot soup to avoid lumps.
Do not overcook egg ribbons to maintain delicate texture in finished soup.