spicy tomato and egg soup

I crave this soup all the time, but especially as a hangover cure the morning after a night of too much drinking. It’s spicy, silky, and comforting in every sip. The flavors are a perfect marriage of Chinese comfort food and classic Korean soup, with just the right amount of heat.

The key to this recipe is taking the time to cook tomatoes in scallion- and garlic-infused oil, which coaxes out their sweet, tangy juices. They melt down into the base of an incredible broth, even with just a few simple ingredients.

It’s fantastic on its own, but I highly recommend serving it with rice so you can enjoy it gukbap style, meaning rice served with soup in Korean cuisine. Add a scoop of warm rice to your bowl and ladle the soup directly over it, or use this soup as a base for your favorite noodle bowl.

Photo by Heami Lee

Get more chili crisp recipes like this from my CHILI CRISP COOKBOOK!

INGREDIENTS

• 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-inch chunks

• 1 tsp. kosher salt, plus more as needed

• ¼ cup chili crisp

• ½ medium yellow onion, sliced

• 2 cups 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

* Serves 2 or 3

INSTRUCTIONS

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, until the tomatoes are softened. Add the chili crisp and sliced onion to the pot. Cook for 1 minute while stirring.

2. Add the broth or water and bring to a boil. 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 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 a 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 four days.

JAMESY TIPS: You can use any type of tomato to make this soup. Preferably, you want fresh tomatoes, but you can even use canned crushed tomatoes in a pinch. Add some silken tofu or chicken to make this soup even heartier!