Tomato and egg soup
 | |
| Type | Soup |
|---|---|
| Place of origin | China |
| Main ingredients | Tomatoes, eggs, green onions, water |
Tomato and egg soup (Chinese: 番茄蛋汤; pinyin: Fānqié dàn tāng or Chinese: 番茄蛋花汤; pinyin: Fānqié dàn huā tāng) is a dish from China consisting mainly of tomato and egg.[1][2] It is a relatively easy soup to make, and as such is one of the most popular soups in households.[3]
This soup is also high in nutritional value, consisting of ingredients such as lycopene from the tomatoes, which can reduce the possibility of cancer.[4]
Normally, the soup is made from coarsely chopped tomatoes, and green onions chopped to pieces of about of 0.5 cm. A half a litre of water is used in this soup, and a small amount of oil. Eggs are added toward the end of this dish, and stirred in for only about 3 minutes. It is normally covered for 2 minutes, and then served when the egg has set.
This soup is also sometimes made with the tomato skin removed, and is sometimes cooked for a longer time.
Main ingredients
- Tomato
- Egg
- Green onion
- Oil
- Salt
- MSG
- Boiling water
See also
References
- ^ Recipes of all nations, Countess Morphy, p.258
- ^ Food of Asia Lynn Lewis, Murdoch Books, p.100
- ^ Food of China, Nina Simonds, p.60
- ^ Shanghai: city guide, Damian Harper, David Eimer, p.257
External links
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |