Tomato and egg soup with ginger
Warm up with this comforting Tomato and Egg Soup, infused with the zesty flavor of fresh ginger and a dash of soy sauce. Made with ripe tomatoes, whisked eggs, and savory vegetable broth, this delightful and nutritious recipe is an easy weeknight dinner that will tantalize your taste buds. Perfect for those seeking a quick, hearty meal with an Asian-inspired twist!
- 02 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 2 Servings
- 7 Ingredients
Tomato and egg soup with ginger and soy sauce is a delicious and warming dish that combines the tangy flavor of tomatoes with the savory depth of soy sauce and the gentle spice of ginger. Perfect for a cozy night in or a starter to a larger meal, this soup is simple yet flavorful, and it comes together in no time with just a few ingredients.
Ingredients:
Instructions:
- Wash and chop the tomatoes into small pieces.
- Beat the eggs in a small bowl.
- Peel and finely julienne the ginger root.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the julienned ginger to the hot oil in the saucepan. Stir-fry for about 1-2 minutes until the ginger is fragrant.
- Add the chopped tomatoes to the saucepan. Cook them for about 5-7 minutes until they become soft and start to break down.
- Pour in 3 cups of vegetable broth and add 1 tablespoon of soy sauce. Stir well to combine.
6. Simmer Soup:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
- Stir the soup gently in a circular motion to create a gentle whirlpool. Slowly pour the beaten eggs into the soup while continuing to stir. The eggs will cook instantly and form delicate ribbons.
- Add a dash of black pepper to the soup. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and serve hot. Enjoy your delicious Tomato and Egg Soup with Ginger and Soy Sauce!
Tips:
- To intensify the flavor of the tomatoes, you can choose to roast them in the oven at 400°F (200°C) for about 20 minutes before adding them to the soup.
- For a smoother soup, you can blend the tomatoes before adding them to the pot.
- Make sure to beat the eggs well before adding them to the soup to create fine egg ribbons.
- Fresh ginger works best, but if you don't have it, you can use 1/4 teaspoon of ground ginger as a substitute.
- Add a handful of chopped green onions or cilantro at the end for an extra layer of flavor and freshness.
This tomato and egg soup with ginger and soy sauce is quick and easy to make, yet packed with flavor and nutrients. It is a versatile dish that can be adapted to suit your taste, making it a wonderful addition to your recipe repertoire. Enjoy it as a hearty lunch, a light dinner, or a sumptuous appetizer.
| Nutrition Facts | |
|---|---|
| Serving Size | 700 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 3.43g | 9% |
| Sugar 9g | 9% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.55g | 8% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 170mg | 31% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.33mg | 26% |
| Vitamin B3 2.24mg | 14% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 0.45ug | 19% |
| Vitamin C 40mg | 43% |
| Vitamin E 1.93mg | 13% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 1.85mg | 17% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 830mg | 24% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 1630mg | 109% |
| Zinc, Zn 1.21mg | 11% |
| Water | |
| Water 650g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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