This has become my new favourite dish, the kind of simple, comforting bowl that makes me wonder where it’s been all my life. It’s light, quick, and somehow always exactly what I’m in the mood for.
A few tomatoes, a single egg, and suddenly you have something silky, savoury, and deeply satisfying. Funny how watching Chinese drama can end up boosting your culinary development. Who knew my next kitchen obsession would arrive with dramatic music and slow‑motion close‑ups?
Ingredients
- 2 small ripe tomatoes, chopped
- 1 egg beaten
- 1 very low salt chicken stock cube mixed with 500 ml boiling water (-I used Kallo)
- ½ tsp pepper powder
- 1 tsp cornflour mixed with a little water (slurry)
- 2 tsp low‑salt soy sauce
- 1 tbsp toasted sesame oil
- Salt to taste
- Spring onion greens, finely sliced, for garnish
Method
- Heat the toasted sesame oil in a pan. Add the chopped tomatoes and cook for about 5 minutes until soft and jammy.
- Pour in the chicken stock, soy sauce, and pepper. Bring to a gentle boil, then cover and simmer for 2–3 minutes.
- Stir in the cornflour slurry and let the soup bubble for a minute until lightly thickened.
- Reduce the heat to low. Slowly drizzle in the beaten egg while stirring the soup.
- Taste and adjust salt, garnish with spring onion greens and serve.
