Sindhi-style Tomato and Egg Soup

Ingredients

In the Sindhi adaptation of Fanqie jiandan tang, we incorporate Sindhi spices and flavors to create a unique twist on the original Chinese dish. The addition of aromatic spices like cumin, coriander, and turmeric infuses the soup with the distinct flavors of Sindhi cuisine. The use of fresh curry leaves and cilantro adds a refreshing herbal note to the soup. Additionally, the original recipe uses cornstarch as a thickening agent, but in the Sindhi version, we rely on the natural thickness of the tomatoes and eggs to create a velvety texture. We alse have the original recipe for Fanqie jiandan tang, so you can check it out.

• 2 tablespoons (30ml) oil 2 tablespoons (30ml) oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 eggs 4 eggs
• Salt to taste Salt to taste
• Freshly ground black pepper to taste Freshly ground black pepper to taste
• Handful of fresh curry leaves Handful of fresh curry leaves
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add cumin seeds, coriander powder, and turmeric powder. Sauté for a minute until fragrant.
2. 2.
   Add chopped onions, minced garlic, and grated ginger to the pot. Cook until the onions turn translucent.
3. 3.
   Add diced tomatoes to the pot and cook until they soften and release their juices.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
5. 5.
   In a separate bowl, whisk the eggs until well beaten.
6. 6.
   Slowly pour the beaten eggs into the simmering soup while stirring gently to create ribbons of cooked egg.
7. 7.
   Season the soup with salt and freshly ground black pepper according to taste.
8. 8.
   Add fresh curry leaves to the soup and let it simmer for an additional 5 minutes.
9. 9.
   Remove the pot from heat and garnish the soup with freshly chopped cilantro.
10. 10.
    Serve hot and enjoy the tangy and comforting Sindhi-style Tomato and Egg Soup.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor and texture.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves, but reduce the quantity to half.
• Cilantro — Make sure to wash the cilantro thoroughly and chop it just before garnishing to retain its freshness.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the onions.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the soup with a squeeze of fresh lemon juice for an extra tangy kick.
• Customize the spices according to your preference by adding a pinch of garam masala or chili powder.
• Pair the soup with crispy papadums or toasted bread for a satisfying meal.

Serving advice

Serve the Sindhi-style Tomato and Egg Soup hot in individual bowls. Garnish each bowl with a sprinkle of freshly chopped cilantro for a burst of freshness. Accompany the soup with warm naan bread or steamed rice for a complete and comforting meal.

Presentation advice

Present the Sindhi-style Tomato and Egg Soup in vibrant bowls that showcase the rich red color of the soup. Place a sprig of fresh curry leaves on top of each bowl for an added visual appeal. Serve the soup with a side of warm naan bread or rice to enhance the presentation.