Here's one!
So this is based off of a Chinese recipe, a very simple but DELICIOUS soup, and I don’t even like tomatoes @_@
Tomato and Egg Soup
· 4 tomatoes (I peel mine because I don’t like the skin)
· 6 eggs
· Chicken bullion
· Thin Noodle – enough for 4 people (like lo-mein, ramen, or spaghetti)
· 6 cups of water
· Cooking Oil
· Dried Seaweed (optional but sooo yummy!)
· Hot Oil (also optional but yummy!)
· Chinese Black Vinegar (makes the soup sour but tasty! Add it table spoon by tablespoon to taste if you want, it’s also optional and not for everyone)
· Salt to taste (I never end up using it)
· Sugar (optional, I personally don’t use it)
Hot Oil (if you want to make it, I say YES)
· 2 cups cooking oil (I suggest coconut oil or rice bran oil because it’s healthier, but you can use canola oil or vegetable oil :3)
· ¼ cup ground red pepper (you can find this in any Asian grocer nearby or in specialty sections of grocery stores :D)
· 4 cloves finely minced garlic (or more if you like extra garlic like me >3>)
For Tomato and Egg Soup
1. Quarter your tomatoes (fancy talk for cutting them into fourths lol like wedges!)
2. Cover the bottom of a large pot with just enough cooking oil to cover the bottom
3. When the oil is heated, add the quartered tomatoes to the oil and cook until the juices start to seep out – usually 7-10 minutes. Be sure to move them around in the pot occasionally so that they don’t stick and risk burning :3
4. After you do this, start boiling water for your noodled, you’ll need enough noodles for however many people are going to be having soup that night! They can be cooking while the rest of the soup is being made because they come in last. Be sure to strain!
5. While the tomatoes are simmering for those 7-10 minutes, beat and scramble your eggs – do not add salt or pepper, make them plain and then set them aside
6. After the tomatoes are simmering in their juices your eggs should be done: dump those bad boys into the tomatoes and their juices!
7. Let the tomatoes and eggs cook together, stirring gently to make sure the eggs get coated in the yummy juices, do this for about 3 minutes.
8. After those 3 minutes add all of your water and bring to a light boil, juuuust above a simmer, and let boil/simmer for about two minutes
9. Add 2 tablespoons of chicken bullion and stir in well, then let lightly boil, covered, for about 8 minutes – from this point you are TECHNICALLY done and the rest for the broth is all in how you like to personally season. I’ll put what I do in the next step (if you aren’t interested then skip to Step 10! :D)
10. I add about 4 tablepoons of hot oil and stir in, and then 2 tablespoons of Chinese black vinegar. It’s tasty and hot and sour and I love it but it’s not a taste for everyone so if you decide to use these two ingredients always add tablespoon by tablespoon first to see if you like the taste.
11. Put one tablespoon of dried seaweed in each person’s bowl, and add a ladle full of broth to rehydrate the seaweed and let it soak in that flavor
12. Now it’s time to add your prepared noodles, add enough for each person in their bowl and then add a half ladle full of broth to finish rehydrating the seaweed.
13. When the seaweed is no longer soaking up the broth, start to add the soup as a whole, with tomatoes and eggs and broth, and fill to the desired amount!
14. Eat piping hot, it’s the best way and gives everything a great texture :D
For Hot Oil
1. Pour all of your cooking oil into a skillet (if using coconut oil be sure that it is melted before you measure it out that way you know you have the right amount) and heat on medium high heat
2. As the oil is heating, put your ground red peppers and garlic into a heat safe container, ceramic is best or a good sized mason jar, one of the big ones – do NOT use plastic by any means, or metal. Stir the garlic and red peppers together so they’re well combined in the container
3. Once the oil is heating and starts to pop (don’t let it burn!) remove from the heat and pour into the container over the ground red peppers and garlic: it is going to fizz!!! So be careful!!
4. When the fizzing starts to go down stir with chopsticks to keep the garlic and ground red peppers from clumping and burning. All of this is done quickly.
5. And that’s it! Hot oil is super easy to make and fast lol I use it in many many recipes and it’s great for soups
Enjoy! It's so simple and affordable and I love making it @_@ It's just a yummy feel good soup and doesn't leave you feeling weighed down, but man are you full X3
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