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Chinese Tomato and Egg Soup | Delicate with Tofu & Ginger
(0)
20 min
Quick
Gurkerl Küche
Diese traditionelle chinesische Paradeiser-Ei-Suppe (Fanqie Danhua Tang) wärmt an kühlen Herbsttagen von innen. Sonnengereifte Paradeiser werden sanft geschmort, bis sie ein fruchtiges Aroma entfalten, bevor zarter Bio-Tofu und feine Eierfäden in der aromatischen Brühe ziehen. Mit frischem Ingwer, Jungzwiebeln und geröstetem Sesamöl verfeinert – ein samtiger Seelenwärmer in nur 20 Minuten.
Ingredients
Preparation method
Preparation
Wash the tomatoes and cut them into bite-sized wedges. Drain the plain tofu and cut into approx. 1.5 cm cubes. Peel and finely grate the fresh ginger, finely chop the garlic cloves. Wash the spring onions and cut into thin rings, separating the white from the green parts.
Whisk the eggs in a small bowl with a pinch of salt. Stir the cornstarch into 2 tbsp of cold water until smooth.
Cooking & Serving
Heat vegetable oil in a large pot. Sauté the garlic, ginger, and the white parts of the spring onions over medium heat for about 1 minute until fragrant. Add the diced tomatoes and sauté gently while stirring for about 3 to 4 minutes until they soften and release their juices.
Chef's tip
Fresh, soft plain tofu is ideal for a particularly velvety texture. If you want to prewarm the soup bowls, place them briefly in the oven at approx. 60 °C.
If you like a spicy kick, you can add a finely chopped chili pepper or a little chili oil when sautéing the tomatoes.
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