In the summer before I headed off to my first year of university, my mother insisted I learn how to cook the various staples we ate at home.
With Monday being Chinese New Year, I knew I wouldn’t be able to recreate any traditional Chinese dishes eaten during this time of year, but I do have this recipe.
While it isn’t the turkey dinner of the holiday, this tomato egg drop soup is a warm, authentic side that can be whipped up in minutes.
It only requires three main ingredients (four or five if you’re feeling fancy), and it’s a fresh and colourful complement to almost any dish.
It struck me recently just how perfect the recipe is for students, so I thought I’d share.
Simple, quick and healthy – what more can a student ask for?
Makes one serving
Ingredients
1 small tomato (Note: opt for a ripe yet firm tomato — it’ll bring out the most taste)
1 large egg
½ green or spring onion, or 1/5 of a white onion
1 cup of water
½ tablespoon of olive oil
Optional (for garnish): 1 small sprig of parsley
Optional (for more of an authentic flavour): sesame seed oil
(Top to bottom: Photos supplied via Pexels and Pixabay)
Instructions
- Get out the chopping board and slice or dice your tomato. Either way works — this recipe isn’t fussy. Then, cut up the onion as small as you can. Set both aside in separate bowls.
- Beat the egg with two tablespoons of water. This will help break the egg up so it spreads well throughout the soup. Set aside.
- In a saucepan over medium-high heat, heat up the oil for one minute before adding in the onion. After letting it sizzle for a minute or two, stir in the tomato. Then add water (and sesame oil if you have some) before covering the pot and bringing it to a boil.
- Let the soup boil for one to two minutes. The broth should turn a vibrant, orange-red colour. Then, pour in the whisked egg while stirring in one direction with a wooden spoon or whisk. The egg should form feathery, white ribbons throughout the soup.
- Quickly take it off the stove. Add parsley or extra chopped onion on top to serve.
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