Chinese tomato soup
World famous in the Netherlands
Tomato soup comes in countless variations and may be the most popular soup in the Netherlands.
From the classic Dutch version with meatballs to this flavorful Italian style. But you probably know Chinese tomato soup mainly from Chinese takeout or from the familiar instant mix you pour boiling water over late in the afternoon.
If you have Dutch roots, you probably remember it from a green mug. Slightly sweet and sour in flavor, this soup brings back instant nostalgia for many people. It’s one of those dishes you’ve known your whole life, even if you never really thought about what goes into it.
The secret ingredient
Despite the name, this isn’t truly an authentic Chinese recipe. The soup as we know it is actually a Dutch creation, developed in the Chinese Indonesian restaurants that became popular across the country starting in the 1950s.
The tomato soup was adapted to Dutch tastes, with the sweet and tangy flavor we love. The secret? Applesauce. For decades, it has been the ingredient that gives the soup its mild sweetness. Some families would not make it any other way. A splash of maple syrup also adds to that familiar flavor.
What else goes in
One of the best things about this soup is how much there is to discover in each bowl. We start with a base of diced tomatoes. Then we add carrot for natural sweetness, along with bean sprouts and green onions for freshness and texture. Shredded chicken gives the soup substance and makes it more filling.
What really sets this version apart from the instant mix are the extra touches. We cook thin omelets, slice them into fine strips, and stir them into the soup for added body. And of course, glass noodles are a must. Those thin strands complete the soup and make it even more satisfying.
Kecap manis
An ingredient in this soup is kecap manis. This is a sweet Indonesian soy sauce with a distinctive flavor that’s widely used in Indonesian cooking. If you don’t have it on hand, you can easily make a substitute at home.
In this recipe, we use 2 tablespoons kecap manis. You can replace it with a mix of 1 tablespoon soy sauce, 1 tablespoons molasses, and 1 tablespoons brown sugar. You can make this ahead of time if you want the sauce to thicken slightly, but that’s not required.
Why we love it
Chinese tomato soup is one of those dishes that everyone enjoys. It’s comforting on a cold day, yet light enough for a weeknight meal. Maybe it’s the balance between simplicity and familiarity. It tastes comforting, but offers a little more depth than a standard tomato soup.
It’s also a soup that brings back memories. Whether you remember it from Sunday dinner at the Chinese restaurant, from an instant packet after school, or from home, it always carries a hint of nostalgia. And when you make it yourself, you truly notice how surprisingly good it can be.
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Chinese tomato soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chinese tomato soup is one of those dishes that everyone enjoys. It’s comforting on a cold day, yet light enough for a weeknight meal.
Ingredients
- 1 can (15 oz) diced tomatoes
- 4 oz bean sprouts
- 3 1/2 oz carrots
- 2/3 cup sweetened applesauce
- 1/4 cup tomato paste
- 2 oz glass noodles
- 2 large eggs
- 2 shallots
- 2 cloves garlic
- 2 chicken bouillon cubes (0.36 oz each)
- 1 boneless, skinless chicken breast
- 1 bunch green onions
- 3 tablespoons maple syrup
- 2 tablespoons cornstarch
- 2 tablespoons kecap manis, (see above for a subsitute)
- 2 inch fresh ginger root, peeled
- Vegetable oil
Instructions
- Finely chop the shallots and garlic. Heat a splash of oil in a large pot and sauté for 2 minutes over medium heat.
- Add the tomato paste and cook, stirring, for 1 to 2 minutes over medium heat.
- Stir in the diced tomatoes, 3 to 4 tablespoons maple syrup, the piece of fresh ginger, applesauce and kecap manis (see above for a subsitute). Mix well.
- Pour in about 4 1/2 cups warm water and add the crumbled bouillon cubes. Place the chicken breast in the pot and let it simmer gently for 12 to 15 minutes, until cooked through.
- Meanwhile, shred the carrots, rinse the bean sprouts, and slice the green onions. Soak the glass noodles in boiling water for 4 minutes, rinse under cold water, and drain.
- Beat the eggs and cook two thin omelets in a skillet. Slice the omelets into thin strips.
- Remove the chicken from the pot and shred it with two forks. Return it to the soup.
- Add the carrots, bean sprouts, green onions, glass noodles, and omelet strips to the soup.
- In a small bowl, mix the cornstarch with a little water to form a slurry. Slowly stir it into the soup until it thickens slightly. Remove the piece of ginger before serving.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Frying, Sautéing
- Cuisine: Chinese
