Chinese tomato soup

Ingredients for 4 servings:

• 1 large egg(s)
• salt and pepper
• ½ tbsp oil
• 1 stalk(s) leek
• 500 g tomato puree
• 1 large onion(s)
• 1 tbsp oil
• 1 liter chicken broth
• 3 tbsp soy sauce
• 1 tbsp vinegar
• 2 tbsp, levelled sugar
• 1 tsp, leveled ginger powder
• 4 tbsp applesauce
• 1 tbsp cornstarch
• 1 tsp sambal oelek

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

is served in many Chinese restaurants, I have from Holland

First, make an omelet. Whisk the egg with salt and pepper. Heat oil in a pan and, once hot, brush the oil with kitchen paper. Add the egg and spread evenly. Cover with a lid and turn off the heat. After a while, turn it over. Once the omelet is ready, remove it, roll it up, and let it cool. Clean the leek and cut it into rings. Loosen the rings with your fingers. Finely chop the onion and sauté it in the oil until translucent. Add the tomato puree and bring to a boil while stirring. Now add the chicken stock, continue stirring, and then add the soy sauce, vinegar, sugar, ginger, and applesauce. Bring to a boil and then reduce the heat. Meanwhile, cut the rolled omelet into “rings.” Cut these rings in half again. Combine the cornstarch and 2-3 tablespoons of the soup until smooth and add to the soup. Stir until the soup is thoroughly cooked and turn off the heat. Now add the sambal while stirring and distribute the leek rings and sliced ​​omelette strips either in the soup or on the portions in the plate.