Tomatoes and eggs make a perfect match in Chinese cooking …good colors, texture, taste, etc. 
One of the most authentic homemade Chinese dishes is called tomatoes with scrambled egges [西红柿炒鸡蛋]. Likewise, they both often appear in dinner soups like this one I will show you today… ah, pictures first, hehe
Beautiful & Delicious!
These pictures are from a few weeks ago…well, been a bit busy lately. So I was in a mood for some soup at the end of the dinner and this came to mind as the most convenient choice. In no time, it was on the table – and I was heavenly satisfied
What you need:
- 1 fresh tomato (best to use cluster tomato, not rome tomato for better taste), diced
- 1 egg stirred
- cilantro, coarsely chopped
- 1 can of Swanson vegetable broth
- a few slices of fresh ginger root
- maybe 2 tablespoons of corn starch mixed with cold water, well stirred
How to make the soup:
- In a sauce pan, drop a drizzle of oil
- When the pan gets hot, put in the ginger slices, stir – then tomatoes
- Let the tomatoes cook for a few minutes to be softened, and the juice is out – pour half a can of vegetable broth, cover and bring to a boil
- Stir the mixture of corn starch and water very well before adding to the soup base
- Than add the stirred egg using one of the two ways: (1) drop the egg mixture into the pot through a chopstick; or (2) drop the egg mixture directly into the pot, but quickly stir the soup to create the “egg flowers”
- Let it soup simmer for a minute and turn the heat off before dropping in the chopped cilantros
- Yummy – enjoy! The taste of the soup comes from the ingredients, you may add salt/pepper to your own taste if it is too light for you…
