Name: Parsi Tamota Eedu Broth
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Egg, whisked well in a bowl; 1 cup Tomato Puree, freshly made from ripe tomatoes; 1 Onion, finely chopped; 3 clove Garlic, minced; ½ tsp Ground Cumin, roasted; ½ tsp Red Chilli Powder, for a spicy kick; 1 tbsp Cooking Oil, neutral oil; 2½ cup Water, for the soup base; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

25 mintotal

Prep 5 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the oil in a saucepan. Add the finely chopped onion and minced garlic. Sauté on medium heat until the onions are soft and translucent.
Add the freshly made tomato puree, roasted cumin powder, and red chilli powder. Cook for 5 minutes until the raw smell of tomatoes vanishes and the base thickens.
5 min
Pour in the measured water and add salt. Bring the tomato broth to a rolling boil.
Lower the heat so the broth is gently simmering. Take the whisked eggs and pour them very slowly in a thin, steady stream into the soup, using a fork to gently swirl the broth in one direction.
Stop stirring and let the soup simmer undisturbed for 1 minute. This allows beautiful, silky ribbons of egg to form and set in the hot broth.
1 min
Turn off the heat. Sprinkle generously with the fresh coriander.
Serve immediately while the egg ribbons are soft and fluffy.

How to tell it's done

A fiery red, tangy and watery tomato broth brimming with soft, delicate, cloud-like ribbons of cooked egg.

Nutrition

Per serving, from 2 servings.

203kcal

Where the calories come from

Protein8.7 g16%
Carbohydrate18.7 g35%
Fat11.5 g49%

Sugars: 8.6 g
Saturated fat: 2.5 g
Fibre: 3.6 g
Sodium: 1272 mg
Potassium: 732 mg
Calcium: 105 mg
Iron: 3.6 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The trick to perfect egg ribbons is not to stir vigorously after pouring the egg. Swirl gently once and let the heat do the rest.

What to serve it with

Inspired by the classic Parsi dish Tamota Per Eedu, this liquid version is perfect with crusty buttered bread for a high-protein breakfast or light dinner.

Roasted Pumpkin Soup

Roasted pumpkin soup roasts the pumpkin first, which concentrates its sweetness before it is blended.

55 minvegan

Roasted Red Pepper & Tomato Soup

Roasted red pepper and tomato soup chars both before blending, which gives the soup its smoky edge.

50 minvegetarian

South Indian Pepper Rasam

Pepper rasam is a thin South Indian broth built on crushed black pepper and cumin, drunk as much as eaten.

40 minvegan

South Indian Poondu Rasam

Poondu rasam is a garlic rasam, thin and sharp with tamarind, taken when someone is unwell.

25 minvegan

Sweet Corn Chicken Soup

Sweet corn chicken soup is the Indo-Chinese version, thickened with cornflour and finished with a ribbon of beaten egg.

40 minnon vegetarian

Sweet Corn Veg Soup

Sweet corn veg soup is the Indo-Chinese version, thickened with cornflour and kept clear.