Tomato Egg Drop Soup

This is a quick, heart-warming soup. I grew up eating soup daily – it was one of the dishes that was a must with our dinner! My mum was so traditional in the way she fed us; soup was part and parcel of all our meals. Recipe adapted from Simply Speedy Chinese by Suzie Lee (Quadrille, £24) Photography by Uyen Luu.

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Ingredients

spring onions 2 (sliced)
tomatoes 300 g (wedges)
ginger 10 g (sliced)
vegetable stock cube 1 tsp (crumbled)
egg 2 (beaten)

Method

Slice the spring onions into approx. 5cm (2 inch) pieces, and separate the white and green parts. Slice the tomatoes into wedges. Slice the ginger into thick pieces.
Heat a dash of oil in a saucepan over a high heat and then fry the white parts of the spring onion and the ginger for 2 minutes until fragrant.
Add the tomatoes and cook for 1 minute, stirring constantly.
Make up the vegetable stock cube with 500ml water and add it to the pan. Bring to the boil, then simmer for 10–15 minutes until the broth has reduced down and the flavours become more concentrated.
Lower the heat and then drizzle in the beaten egg. Depending on how you drizzle in the egg, it will cook in chunks or ribbons.
Taste and season with salt and white pepper, then serve topped with a sprinkling of spring onion greens.

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