Xīhóngshì Jīdàn Tāng Recipe
Xīhóngshì Jīdàn Tāng
Tomato Egg Drop Soup
Submitted By: Taz
Ingredients:
1 lb Red Ripe Tomatoes (Xīhóngshì) - cut into thin wedges
2 Large Eggs (Dàn)
2 Tbs Peanut Oil (Huāshēngyóu)
½ inch piece Fresh Ginger (Jiāng) - minced
4 Green Onions (Cōng Bào) - sliced thin; divided white and green
¼ tsp Granulated Sugar (Táng)
1 Tbs Light Soy Sauce (Shēng Chōu)
4 Cups Water - can substitute chicken stock if desired
½ tsp Toasted Sesame Oil (Zhīmayóu)
⅛ tsp Ground White Pepper (Bái Hújiāo)
2 Tbs Cornstarch (Yùmǐ Diànfěn) - optional
Kosher Salt (Yán) to taste
Preparation:
- (If using) Whisk the cornstarch with 3 Tbs of water into a smooth 'slurry' - Set aside until needed
- Crack your eggs into a bowl and add 1 Tbs of water - Thoroughly beat the eggs until a thin layer of bubbles forms on the surface - Set aside until needed
- Heat oil in a deep pot, large skillet, or wok over high heat until just smoking
- Reduce heat to medium-high and add ginger and the white parts of the green onions - Stir fry for 1 minute
- Reduce heat to medium-low and add the sliced tomato and continue to stir fry until tomatoes are soft and begin to fall apart (apx 5 minutes)
- Add the sugar and soy sauce and continue to stir fry for 1 minute - Add the water, sesame oil, and white pepper and thoroughly combine
- Cover and bring to a boil - (If using) As soon as a boil has been achieved, add the cornstarch slurry (from step 1) and thoroughly combine - Cover and return to the boil
- While gently stirring in one direction, slowly drizzle in the egg - Adjust seasoning with kosher salt to taste
- Transfer to serving bowls and garnish with the green parts of the green onions - Serve hot or at room temperature as a light meal or as a starter for a larger Chinese meal
