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
Units
Scale
- 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