this dish reminds me a lot of evenings when I was living in our small apartment in Beijing. Every time I came back late from work, I didn’t feel like eat something heavy, so I always either cook this myself or order from a local restaurant down the street from my apartment. What a memory that I cherish now that I live in Germany…:)
Total Time: 15 minutes
4 Eggs, beaten
2 Big tomatoes, cut into 8 pieces.
3 tbsp Light soy sauce
1 tsp Chicken powder
1 tbsp Dried shrimp
1 tsp Sugar
1-1,2 liter Water
2 tbsp Vegetable oil
Corn starch mix: 2 tbsp Corn starch + 4 tbsp Water
1 Spring onion, chopped
- Prepare a pot with vegetable oil in medium-high heat. Throw in tomatoes, sauté for a few minutes until it’s becoming softer.
- Add in the water, dried shrimp, soy sauce, and sugar. Let it boil on high heat.
- Thicken the soup with corn starch mix.
- When the soup is boiling, slowly add in the beaten eggs while stirring the soup in a circular motion. Turn off the heat. Ready to serve.