Tomato and Egg Soup

Ingredients

• Tomato
• Egg
• Sesame oil
• MSG
• Salt
• Scallion, ginger, garlic

Steps

1. Wash the tomato and cut it into chunks.
2. Finely chop the scallion, ginger, and garlic.
3. Crack the egg into a bowl and mix it thoroughly with chopsticks (or an egg beater).
4. Heat the wok and add 15 ml of oil. When thin wisps of smoke begin to rise from the oil, add the chopped scallion, ginger, and garlic and stir-fry for 30 seconds.
5. Add the tomato pieces and stir-fry for 1 minute.
6. Pour in the water. The water level should be about 1.2 times the height of the food in the pot, and add the salt.
7. Once the water comes to a boil, pour in the beaten egg mixture and use chopsticks to scramble the eggs. Add the MSG and sesame oil.
8. Wait for 30 seconds, turn off the heat, and serve.
9. Tomato and egg soup is a savory and appetizing home-style soup. The method is extremely simple, making it a popular dish for families and suitable for all ages. Rich in lycopene, Vitamin C, and quality protein, it offers a balanced and easy-to-absorb nutrient profile. This recipe is very beginner-friendly and quick—estimated preparation time is about 15 minutes.
10. Estimated cooking difficulty: ★★
11. Estimated calories: 258 kcal
12. Calculation:
13. - 1 Tomato
14. - 1–2 Eggs (Adjust according to your taste; use 2 if you like a lot of eggs, 1 is standard)
15. - 2 drops of sesame oil
16. - 5 grams of MSG (Optional)
17. - 15 grams of salt
18. - 15 grams of total scallion, ginger, and garlic
19. MSG is optional.
20. If you encounter or identify potential issues or improvements while following this guide, please feel free to open an Issue or a Pull Request.