On TV Tomorrow

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.64 / 5 (25 votes)

Prep time:
15 min
Cook time:
10 min

In Ching-He Huang's recipe, the silky tendrils of softly cooked egg give this classic Chinese soup its unique texture


1. Blanch the tomatoes in a pan of boiling water for less than 1 minute, then drain. Finely chop the flesh, discarding the hard centres.

2. Add the tomatoes along with the hot stock in a clean pan. Bring to a gentle simmer, then slowly pour in the whisked eggs. Allow to set for 10 seconds, then stir gently to create long silken strands.

3. Season the soup with the soy sauce, sesame oil and white pepper.

4. Mix the cornflour with the water in a small bowl, then pour into the soup and stir well until thickened slightly.

5. Add the nori to the broth, followed by the tofu. Cook for another minute, then add the spinach and let it wilt slightly.

6. Ladle the soup into serving bowls and garnish with the sliced spring onions.


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


This is one of my favourite soup recipes, the soup is delicious and when eating it feels like a bowl of goodness. It's easy, you don't need to skin to toms. The seaweed gives it a lovely roasted taste and a sprinkling of freshly ground white pepper when served gives it a wonderful aroma. I recommend this!

IanS79892 IanS79892  Posted 16 Aug 2009 10:18 AM