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Le Chaudron recipe
Soupe œuf chinoise tomate
Chinese tomato egg drop soup
⏱ 15 minServes 2Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2eggs
2ripe tomatoes
800 ml (3⅓ cups)chicken stock
1 tbspsoy sauce
1 tspsesame oil
2scallions
1 tspcornstarch
1 pinchwhite pepper
- 2 eggs
- 2 ripe tomatoes
- 800 ml (3⅓ cups) chicken stock
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 scallions
- 1 tsp cornstarch
- 1 pinch white pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score a cross in the base of the tomatoes and blanch for 30 seconds so they peel easily.
- Peel and quarter the tomatoes, keeping the seeds. Slice the scallions.
- Bring the chicken stock to a simmer in a medium saucepan and add the tomatoes and soy sauce.
- Simmer gently for 5 minutes until the tomatoes soften but hold their shape.
- Mix the cornstarch with 2 tablespoons cold water until smooth.
- Whisk it into the broth; it will thicken slightly.
- Beat the eggs and pour them slowly into the broth in a thin stream, stirring in a circle.
- The eggs will set into silky ribbons. Off the heat, add the sesame oil, pepper and scallions and serve right away.
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