Spicy Tomato and Egg Soup

Spicy Tomato and Egg Soup

Recipe excerpt from:
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings

by James Park

I love having soup for breakfast. It offers the same comfort as sipping a hot cup of coffee to start a day, but with more flavors! I crave this spicy tomato and egg soup, especially as my hangover cure the morning after a night of too much drinking. When I first tasted this easy homey Chinese soup, I immediately thought of gyeran-guk, Korean egg drop soup. I tried a lot of Chinese comfort food after I moved to the United States, and it was so special to experience familiar yet different flavors each time. Regardless of my Korean identity, the comfort I felt from enjoying this soup was universal.

Taking the time to cook tomatoes in green onion and garlic–infused oil releases their sweet and tangy natural juices, creating an incredible broth with minimal seasonings. Using chili crisp early in the cooking process, rather than as a finishing touch, adds pleasant heat and umami and allows the flavors to deepen.

You can enjoy the soup on its own, but I love eating it gukbap style, which means rice served with the soup in Korean cuisine. Add a scoop of warm rice to the soup bowl and pour the soup directly on top of the rice. Or use this soup as a base for your favorite noodle soup. Starting a day with this warm, flavorful soup will make a big difference in your energy throughout the day, especially if you have a hangover. It works like magic for me every single time!

Serves 2 or 3

  • 1 Tbsp neutral oil, such as vegetable or canola
  • 4 green onions, chopped
  • 3 garlic cloves, minced (about 1 Tbsp)
  • 3 medium tomatoes, roughly chopped into 2 to
  • 3 in [5 to 7.5 cm] chunks
  • 1 tsp kosher salt, plus more as needed
  • ¼ cup [60 g] chili crisp
  • ½ medium yellow onion, sliced
  • 2 cups [480 ml] chicken broth or water
  • 1 Tbsp light soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 3 large eggs
  • Warm rice or cooked noodles, for serving
  1. In a large pot over medium-high heat, heat the neutral oil. Set aside 1 Tbsp of the green parts of the chopped green onions and add the rest of the green onions and the minced garlic to the pot. Sauté for 30 to 60 seconds, or until fragrant. Add the tomato chunks and salt, and cook for 2 to 4 minutes, or until the tomatoes are softened. Add the chili crisp and sliced onion to the pot. Cook for 1 minute while stirring.
  2. Add the 2 cups [480 ml] broth and bring it to a boil, then turn the heat to low, season the soup with soy sauce, rice wine vinegar, and sesame oil, and let simmer for 5 to 10 minutes.
  3. While the soup is simmering, prepare a slurry by mixing the cornstarch with 1 Tbsp of water in a small bowl. Set it aside.
  4. Crack the eggs into a bowl, and beat them until the whites and yolks are fully mixed, preferably using chopsticks.
  5. Bring the heat to medium-high, then slowly pour the beaten eggs in a circular motion into the simmering broth. Don’t touch the eggs for 2 minutes, or until the curdled eggs come up to the surface. Then gently break the eggs apart with a spoon.
  6. Stir in the prepared cornstarch slurry and let it simmer for few minutes more, or until the broth gets slightly shiny and thicker. Season with more salt if necessary.
  7. Serve immediately with the reserved chopped green onions for garnish. Serve with a side of warm rice or cooked noodles for noodle soup. The leftovers can be stored in an airtight container in the fridge for up to 4 days.

Photographer: Heami Lee
Food styling: Pearl Jones
Prop styling: Gözde Eker

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