Chinese Tomato Soup Dutch Style Recipes

CHINESE TOMATO SOUP: DUTCH-STYLE

Chinese Tomato Soup: Dutch-Style image

This is a popular soup at Chinese restaurants in Holland. This is my version of a sweet and spicy soup I had recently at a wok restaurant in Eindhoven, enjoy!

Provided by SugarKitty

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 quart beef broth
2 cups tomato juice
1 tablespoon soy sauce
2 tablespoons brown sugar
½ cup applesauce
2 stalks celery, thinly sliced
1 teaspoon ground ginger
¼ teaspoon chili powder
1 green onion, thinly sliced
1 cup shrimp chips (prawn crackers)

Steps:

Pour beef broth, tomato juice, and soy sauce into a large saucepan. Stir in brown sugar, applesauce, and celery; season with ginger and chili powder. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Ladle into serving bowls and garnish with green onions and shrimp chips.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 16.7 g, Cholesterol 1.7 mg, Fat 3.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 1001.6 mg, Sugar 9.7 g

TOFU AND TOMATO EGG DROP SOUP

Tofu and Tomato Egg Drop Soup image

This soup offers the same sweet, tangy and savory flavor profile of the beloved Chinese dish stir-fried tomato and egg. Like the stir-fry, this tomato soup is on the sweet side, with sharpness from the untraditional addition of ketchup. There are several ways to drop an egg: Beating the eggs lightly will result in both white and yellow swirls, while running a chopstick or wooden spoon through the egg as it cooks will produce long, willowy strands. This recipe calls for dropping the egg into the hot soup and leaving it, which will give you chunks. A tip: If you have a liquid measuring cup with a spout, beat the egg in that, as it will give you more control when pouring the egg into the hot liquid. If you want the soup spicy, top with chile oil or chile crisp.

Provided by Hetty McKinnon

Categories dinner, lunch, quick, weeknight, soups and stews, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon neutral oil
4 scallions, white and green parts separated, finely sliced
1 (1-inch) piece ginger, peeled and finely chopped
1 (28-ounce) can crushed tomatoes
3 cups vegetable stock
1 (14-ounce) package firm tofu, drained, patted dry and cut into ½-inch cubes
2 tablespoons ketchup
1 1/2 teaspoons kosher salt (Diamond Crystal)
2 tablespoons granulated or brown sugar
2 teaspoons sesame oil
3 large eggs, well beaten

Steps:

Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.

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