Spinach, Tomato, and Egg Soup

Cuisine: Chinese

Region: Sichuan

Recipe Type: Soup

Average User Rating: 1.04 / 5

Vegetarian / Vegan: Vegetarian

This soup is traditionally served at the end of a Szechuan meal.


4 cups vegetable stock
1 tomato, cut in half and sliced thin
1 cup spinach leaves, packed
2 eggs, beaten
1 tsp oil
1 tsp dark soy sauce
1 TB Chiangking vinegar (or Szechuan brown vinegar)
1/8 tsp Sichuan peppercorns, ground
1/8 tsp white pepper, ground
1/4 cup scallions, thinly sliced
1 TB cilantro, chiffonade


Heat oil in a frying pan or wok and scramble beaten egg until firm. Place stock, tomato, soy, vinegar, and pepper in a soup pot or dutch oven and bring to a simmer. Simmer on low heat for 5 minutes. Add spinach, scallions, cilantro, and scrambled egg and simmer one more minute.

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Prep Time: 5 minutes

Cooking Time: 15 minutes

Servings: 2-4

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