[Tianjin] Tomato and Egg Dumpling Soup

Name: [Tianjin] Tomato and Egg Dumpling Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 3 pieces (small) Tomato; a pinch chopped green onions; 1 tsp Salt; 1 tbsp Ketchup; to taste Clear water; 1 piece Egg; to taste Flour; 1/2 tsp chicken essence; a few drops Sesame oil; to taste Edible oil

A beloved northern comfort soup with caramelized tomatoes simmered into a tangy broth, dotted with soft little flour dumplings and finished with wisps of beaten egg.

30 minNewEasy Soups Boil Sweet & Sour

Instructions

1
Wash the tomatoes thoroughly and chop them for later use.
2
Chop the green onions and set aside.
3
Pour oil into the pan and heat it.
4
Add the chopped green onions and stir-fry until fragrant.
5
Add the tomato pieces and stir-fry, so that the juice from the tomatoes is fully released.
6
Add an appropriate amount of water to the pot.
7
Add a spoonful of ketchup and wait for the tomato soup to boil.
8
At this time, make dough dumplings by taking an appropriate amount of flour, gradually adding water in small amounts while gently stirring with chopsticks.
9
After stirring, the flour forms irregular granules, or rather flakes, and these are the 'lumps' in lump soup.
10
After the tomato soup in the pot comes to a boil, add the dumplings.
11
Continue cooking until the dumplings are nearly done.
12
Pour the pre-beaten eggs into the pan.
13
Add a little salt and chicken essence.
14
Cook for a little longer, and drizzle a few drops of sesame oil before serving.
15
You can eat it as soon as it comes out of the pot.