Wednesday, August 22, 2012

Tomato And Egg Broth 蕃茄蛋湯

If you are a fan of tomato fried egg then you are going to enjoy this just as much. Thanks to the abundance of the tastiest tomatoes and endless supplies of the freshest eggs back home we were able to enjoy this delicious dish all year round. These days I can always count on the wonderful hot house tomatoes even in the middle of winter.

This delicious dish is hearty enough to be served on a cold winter night but delicate enough as a light lunch on a warmish day such as today. If you have a mint bush outside that is making a come back like mine, you might want to give my mint omelet broth a try too.

P.S you may slowly add in the beaten eggs last for an equally delicious tomato and egg drop soup.

serves 2 as part of a Chinese meal or serves one as a one dish meal
you'll need;
1 tbs of cooking oil
1 clove of garlic, chopped (optional)
3 tomatoes, sliced
3 eggs, lightly beaten with a little white pepper and sesame oil
1.5 l of stock
1 spring onion, chopped

Prepare the very basic ingredients and you are ready to go.

Heat up a wok and when it is smoking saute the chopped garlic briefly with 1 tbs of cooking oil before adding the sliced tomatoes, stir fry on high heat for 30 seconds.

Pour in the beaten eggs and scramble lightly.

Add stock and scramble a little more, bring it to a boil and check for seasonings.

Top with spring onion and a simple yet delicious meal is ready.


  1. My mum always cook this soup when we were young. This soup is super yummy :)

  2. This looks so delicious. I love how your version has so much sauce. I will be sure to slurp it all up!

  3. Yum. I make it the same way. Sometimes add a lil noodles or rice to the same :-)
    One of my husband's fave quick meals.

  4. Wow! I love this soup more than you'll know. This soup cures colds. It did with me. I don;t know if it'll work with you guys. But there''s no harm in trying. lol
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  5. I loved the way you cooked the tomatoes and scrambled the eggs first before adding the stock. I usually boil the stock first and then add tomatoes. Eggs usually last. Will give your version a try. Thanks for sharing.

  6. this looks wonderful a lovely quick lunch to me :-)

  7. I've just come across this recipe and notice you were submitting it to The Soup Kitchen.

    I did not receive this entry for some reason, assuming you were submitting to August Theme, which is a shame; don't know what went wrong.

    However, it's also suitable for September theme THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

  8. I am already drooling while reading the recipe. THanks for sharing.

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