Okra and Tomato Soup
Egg Ribbons

A light, nourishing summer soup featuring crisp okra, sweet carrots, tangy tomatoes, and delicate egg drop ribbons in a flavorful broth.

Ingredients

• 200 g okra
• 1 carrot
• 2 tomatoes
• 2 free-range eggs
• 15 g dried shrimp
• 1 tbsp cooking oil
• 1 tsp salt
• 1/2 tsp sugar

Instructions

1. 1Blanch the okra

   

   Place the cleaned okra into a pot of boiling water and blanch for one minute to remove excess sliminess and prep them for the soup. Immediately remove and transfer the okra into a bowl of cold water to stop the cooking process and preserve their vibrant green color.

   Tip: Cooling the okra immediately in cold water keeps the color bright and texture crisp-tender.
2. 2Slice the blanched okra

   

   Place the cooled, blanched okra on a wooden cutting board and slice them evenly into consistent round pieces using a kitchen knife.

   Tip: Keep your knife strokes steady to ensure uniform thickness for even cooking.
3. 3Slice the carrot

   

   Take the peeled carrot and slice it into round pieces on the wooden cutting board to prepare it alongside the okra.

   Tip: Uniform slices help the vegetables cook evenly in the wok.
4. 4Stir-fry okra and carrot

   

   Heat a small amount of oil in a wok, then add the sliced okra and carrot, stir-frying them for a few moments over heat.

   Tip: Quickly stir-frying the vegetables enhances their natural flavors before adding water.
5. 5Add boiling water to the wok

   

   Pour boiling water directly into the wok over the stir-fried okra and carrot to create the soup base.

   Tip: Using boiling water helps maintain the cooking temperature and preserves vegetable texture.
6. 6Prepare the tomato and seasoning base

   

   In a bowl, combine diced tomatoes, dried shrimp, salt, and sugar without adding any extra seasonings or starch.

   Tip: Dried shrimp adds a natural umami depth to the light broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions