Tomato Egg Drop Soup (番茄蛋花汤)

番茄蛋花汤

Tomato Egg Drop Soup (番茄蛋花汤) — Home-styleNorthern China home cooking.

Ingredients

• ripe tomatoes, peeled and diced
• eggs, beaten
• neutral cooking oil
• garlic, minced
• salt
• sugar
• hot water
• scallion, chopped (garnish)
• toasted sesame oil

Instructions

1. Score an X on the bottom of each tomato and blanch in boiling water for 30 seconds. Transfer to ice water, then peel off the skin. Dice the tomatoes into 1 cm pieces. (Skin curls at the corners and slips off cleanly)
2. Heat oil in a wok or pot over medium-high. Add minced garlic and stir-fry for 10 seconds until fragrant. (Garlic sizzles and releases aromatic scent, edges just starting to golden)
3. Add diced tomatoes and a pinch of salt. Cook 5-6 minutes, pressing against the wok to help them break down into a saucy consistency. (Tomatoes collapse into a thick, rustic sauce with visible seeds and pulp)
4. Pour in hot water. Add sugar and salt to taste. Bring to a boil, then reduce to a steady simmer. (Broth is a vibrant orange-red, slightly cloudy from the tomato pulp)
5. Slowly drizzle beaten eggs in a thin stream while stirring gently in one direction. Let sit for 10 seconds, then gently push the egg ribbons around. (Eggs bloom into large, soft flower-like shapes floating on the surface)
6. Drizzle with sesame oil, garnish with scallions. Serve immediately while hot. (Sesame oil sheen, green scallion contrast, orange broth, white-gold egg ribbons)