John Myers
Ingredients for 2 servings:
- 2 eggs, size M
- pepper
- 2 tomatoes, fully ripe
- 500 g water
- 10 g chicken stock powder, strong bouillon
- 1 small chili pepper(s), green, fresh or frozen
- 1 tbsp glutamate (Aji-No-Moto), optional
- 2 tbsp tapioca flour
- 2 tbsp rice wine (Arak Masak)
- 1 tbsp sesame oil, light
- 1 tbsp celery leaves, fresh or frozen, for garnishing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
This soup is one of China’s most famous soups. A recipe from northern China.
Crack the eggs into a sufficiently large bowl, add a pinch of chicken stock and pepper, and whisk until smooth. Wash the tomatoes. Remove the stems. Peel the tomatoes, quarter them lengthwise, and remove the green stems and seeds. Cut the quarters lengthwise into thin strips. Pour the water into a pot and bring to a boil. Dissolve the stock and, optionally, the high-purity glutamate (Aji No Moto) in the water. Add the washed chili pepper, which has been thinly sliced crosswise. Dissolve the tapioca flour in the rice wine and slowly pour it into the chicken stock while stirring. Simmer until the stock thickens. Stir in the tomato strips. Once the stock boils, turn off the heat. Pour the beaten eggs into the soup and drizzle with the sesame oil. Transfer the soup to a serving bowl, garnish with the celery, and serve hot.
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