Tomato and Egg Soup is arguably the most visually appealing, aromatic, and flavorful of all home-cooked dishes. It is not only easy to prepare but also nutritious. There are generally two methods for making Tomato and Egg Soup at home:
Method one: Wash and chop the tomatoes, and beat the eggs in a bowl. Heat oil in a wok, add the tomato chunks and crush them with a spatula; stir-fry until they form a tomato paste; add water, and once it boils, slowly pour in the beaten egg mixture in a spiral motion. Do not stir the soup at this point. Once the eggs form ribbons, gently stir them in. The Tomato and Egg Soup is now ready.
Tomato and Egg Soup
Method two: Wash and chop or slice the tomatoes, and beat the eggs. Add water and chopped ginger to a pot and bring to a boil. Add the tomatoes once the water is boiling. When it boils again, thicken the soup with a starch slurry. Reduce the heat, pour in the beaten eggs, add a little salt, and turn off the heat (you can add a few drops of sesame oil before turning off the heat). The Tomato and Egg Soup is now ready.
The first method results in a thick tomato soup, while the second makes a clear broth. These two versions not only have very different flavors but also differ in nutritional value. The thick tomato soup involves stir-frying the tomatoes in oil first, which helps dissolve and absorb the fat-soluble nutrients in tomatoes, such as lycopene. Lycopene is remarkably effective in preventing and treating prostate diseases and prostate cancer, and it also has benefits like protecting the cardiovascular system, slowing skin aging, and boosting immunity. The clear tomato soup contains less oil, making it more suitable for people with high blood lipids.