Tomato and Egg Soup with Pickled Radishes

If you have been reading my blog, then you would have noticed I’m on a soup roll. That tends to happen when it is cold, windy, and sometimes downright miserable outside (and you’re still jetlagged and fighting off a cold).

Today I am sharing one of my no brainer soup recipes – “no brainer” as in I can robotically chop and throw ingredients into a pot with minimal mental effort.  It is also a classic Chinese soup and there are plenty of variations out there on the web.

But first, I want to share these two amazing lazy finds from Costco. I won’t be chopping garlic for a LONG time. ❤

IMG_1283

Now back to the recipe.

Tomato and Egg Soup with Pickled Radishes

Ingredients:

Oil
4 ripe tomatoes, chopped
1 tsp of turmeric powder
1 tsp of minced garlic
1 green onion, chopped
3 cups of chicken broth (or water + chicken bouillon)
1/3 bag of Chinese pickled radishes (found at most asian grocery stores)
1-2 eggs, whisked
Salt
Sriracha
Soy sauce

Directions:

1. Add a small amount of oil to a medium pot and turn heat to medium. Add the tomatoes, turmeric powder, garlic and onions. Stir to combine. Let the tomato cook until almost mushy.

2. Add the chicken broth and pickled radishes. Turn heat to high. Once the soup boils, turn the heat back down to low and let it simmer for a minute.

3. Turn the heat off. Stir in the egg. Add salt, sriracha, and soy sauce to taste.

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