Spicy Chili Crisp, Tomato and Egg Soup Recipe

Directions

Step 1

In a large pot over medium-high heat, heat the neutral oil.

Step 2

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.

Step 3

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.

Add the 2 cups 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.

Step 4

While the soup is simmering, prepare a slurry by mixing the cornstarch with 1 tbsp of water in a small bowl. Set it aside.

Step 5

Crack the eggs into a bowl and beat them until the whites and yolks are fully mixed, preferably using chopsticks.

Step 6

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.

Step 7

Stir in the prepared cornstarch slurry and let it simmer for a few minutes more, or until the broth gets slightly shiny and thicker. Season with more salt if necessary.

Step 8

Serve immediately with the reserved chopped green onions for garnish. Serve with a side of a warm rice or cooked noodles for noodle soup. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

From Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park © 2023. Published by Chronicle Books.