Chinese Tomato Soup

Chinese Tomato Soup

I love Chinese tomato soup, with it’s nice sweet tones. I loved eating it as a child, and it has never changed. This soup is not made with cut up pieces of omelet, but the eggs are poured in, this is called egg drop soup. This soup really tastes like I know it from a real Chinese restaurant.

What do you need?

• 4 OZ or 100 gr vermicelli glass noodles
• 2 chicken fillets
• 35 oz or 2 L of chicken stock
• 2 tablespoons of olive oil
• 5 OZ or 140 gr of tomato paste
• 400 ml tomato cubes
• 2 cloves of garlic, pressed
• 2 tbls of sesame oil
• 3 tbls of rice vinegar
• 3 tbls of low sodium soy sauce
• 6 tbls of honey
• 2 tsp of ginger powder
• 3 eggs, beaten
• 3 spring onions, chopped

How to make it?

Bring the chicken stock to a boil.

Cook the glass noodles in this as described on the packaging. Do not drain, but scoop out the noodles. Set aside for later.

Then put the two chicken breasts in the same stock and let it boil for 15 min. Remove the chicken and pull it into pieces with a knife and fork (pulled chicken). Set the chicken aside for later.

Pour the stock into the measuring cup until you have 17 oz or 1 liter left. The rest of the stock you don’t use it anymore.

Heat the olive oil in the same cooking pot and fry the tomato paste and crushed garlic. Stir and cook for 1 minute.

Then add the tomato cubes, stock, sesame oil, rice vinegar, soy sauce, honey and ginger powder. Bring to a boil and then mix the soup.

Remove the soup from the stove and pour in the beaten eggs little by little, while stirring.

Finally, add the pulled chicken and the vermicelli.

Divide between bowls and finish with spring onions.

Bon Appetit!

TIP: It is a little easier to eat if you cut the vermicelli in advance or you can serve the soup with a fork.