Chinese tamoto soup

In the Netherlands, most Chinese take-away restaurants serve this tomato soup Dutch people really like. It actually has nothing to do with Chinese quisine though, and it's probably quick money. It's super sweet, a little sour and there are probably no real tomatoes in it 😅 (there are exceptions, not talking about those of course). Today I made my version of a sweet and sour (and a little spicy if you like) Asian style tomato soup, with pulled chicken and a fried egg.

Ingredients: • 2 chicken breasts • 4 large meaty tomatoes • 1 large onion • thumbsize piece of ginger • 4 garlic cloves • 1 red chilli pepper • 1 liter vegetable broth • 2 tbsp apple cider vinegar • 4 tbsp soy sauce • juice of half a lime • 1 tbsp brown sugar • black pepper • 150 gram shitake mushrooms • 100 gram thin rice noodles (mihoen) • daikon • spring onion • your favorite sambal • 1 egg per person (this recipe is enough for 4 people as a full meal •

1. Poach your chicken breasts whole in the vegetable broth for 14 minutes. Take out of the broth and safe for later. Pull the chicken apart and set aside.

2. Get a large pan and fry your onion, garlic, chilli pepper and ginger. As soon as the edges start to get golden brown, add the tomatoes. If you aren't planning to sift the soup, make sure to skin the tomatoes first.

3. Add the broth you poached the chicken in (1 liter) to the pan and let simmer for 5 to 10 minutes. Get you kitchen machine or blender and chop everything up 'till there are no chunks left.

4. Sift the soup for a nice and smooth texture. You can leave it as it is, but I prefer it this way. After that, add the vinegar, soy sauce, lime and sugar. This is the moment you should be tasting your soup. It should be sweet and sour with a lovely umami flavour.

5. Now add the pulled chicken, daikon, spring onions, mihoen and fried egg! A nice spoon full of sambal will give it a nice kick!

Enjoy!