Tomato and Egg Soup is arguably the most well-rounded home-cooked dish in terms of color, aroma, and flavor. It is not only easy to prepare but also nutritious. Generally, there are two common methods for making Tomato and Egg Soup at home:
Method 1: Wash the tomatoes and chop them into cubes. Beat the eggs in a bowl. Heat oil in a wok, add the tomato cubes, and crush them with a spatula; stir-fry them into a tomato paste. Add water, and once it boils, pour the beaten eggs into the pot. Remember to drizzle the eggs in a slow, spiral motion. Do not stir the soup at this point. Once the eggs form delicate flakes, gently mix them in. The Tomato and Egg Soup is now ready.
Method 2: Wash the tomatoes and chop or slice them. Beat the eggs. Add water to a pot along with some chopped ginger and bring to a boil. Add the tomatoes after the water boils. When the soup comes to a boil again, thicken it with a starch slurry. Turn down the heat, pour in the beaten eggs, add a pinch of 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.
Tomato and Tofu Soup
The first method results in a rich, creamy tomato soup, while the second yields a clear, broth-based soup. These two versions not only have vastly different flavors but also varying nutritional profiles. The creamy tomato soup involves stir-frying the tomatoes in oil first, which helps the dissolution and absorption of fat-soluble nutrients like lycopene. Lycopene is remarkably effective in preventing and treating prostate diseases and prostate cancer, and it also offers benefits such as 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.
Tomato tofu soup