KkinionSolo Home Cooking
Tomato Egg Soup for One: How to Prepare the Exact Ingredients
When making tomato egg soup for yourself, use portions sized for one serving. Prepare the ingredients in advance using the amounts in this recipe.
Amounts to prepare first when cooking for yourself
If you're preparing a meal for yourself, start by checking the amounts for 1 serving below. These are some of the ingredients taken from the ingredient list in this article. Check the full list below for the remaining ingredients and seasonings, too, and compare them with what you have at home.
- Tomato: 1 medium
- Egg: 1
- Cooking oil: 0.5 household eating spoonful
Instead of using an entire package, portion out the amount you need first, then follow the preparation and cooking steps in the article.
When you make tomato egg soup for dinner by yourself, you may end up using ingredients for 2 or more servings and have leftovers. Portioning out the ingredients for 1 serving in advance lets you cook just the right amount without waste.
Exact ingredient amounts for 1 serving of tomato egg soup
For 1 serving, use 1 medium tomato, 1 egg, 0.5 household eating spoonful of cooking oil, 1.5 paper cups of water (based on 180 mL), 0.5 household eating spoonful of soy sauce, and 0.125 stalk of green onion. Compared with the amounts for 2 servings, the amounts are 2 tomatoes, 2 eggs, 1 household eating spoonful of cooking oil, 3 paper cups of water, 1 household eating spoonful of soy sauce, and 0.25 stalk of green onion, respectively. The difference in quantities is clear, so it's best to stick to the amounts for 1 serving when cooking for yourself. Portioning each ingredient accurately in advance helps prevent confusion while cooking. Measure the water and soy sauce precisely with a measuring cup and a household eating spoon.
Ingredient preparation and trimming for 1 serving
Wash the tomato, remove the stem, and cut it into pieces about 2 cm wide. Crack the egg into a small cup and beat it until the yolk and white are well combined. Wash the green onion and slice it thinly. Preparing everything in advance can save time during cooking, rather than doing all the preparation just before you start. Prepare the ingredients to match the amount for 1 serving so the dish turns out just right without too much or too little of anything. Even if the prepared ingredients look like a small amount, use the measured quantities as your guide. Guessing by eye can change the flavor and amount of broth. In particular, too much egg and tomato can make the broth feel heavy.
Notes for cooking with ingredients for 1 serving
For 1 serving, add 0.5 household eating spoonful of cooking oil to a pot and stir-fry the tomato over medium-low heat for 3 minutes. Once the tomato softens, add the premeasured 1.5 paper cups of water and 0.5 household eating spoonful of soy sauce, then bring to a boil. When the broth boils, reduce the heat to low, slowly pour in the beaten egg in a thin stream, and wait 20 seconds before giving it one broad stir. Add the green onion and cook for another 1 minute to finish. Preparing the amount for 2 servings as is can be inconvenient because it leaves many ingredients unused, and cooking time may vary depending on the size of your pot. Preparing the right amount for 1 serving gives you just the right flavor and quantity.
What to do after preparing ingredients for 1 serving
Prepare each measured ingredient and place it in a separate bowl, then cook in order. Chop the tomato, beat the egg, and slice the green onion so you can start stir-frying right away. Set a pot over medium-low heat, add the cooking oil, and start by stir-frying the tomato. Once the tomato softens, pour in the water and soy sauce and bring them to a boil so the broth blends well; this also helps you get the timing right when adding the beaten egg. Remember that all the ingredients are for 1 serving, and avoid preparing too much or accidentally doubling the quantities. Check the ingredient amounts and cooking sequence again in Kkinion's published recipe for the best chance of success.
Recipe ingredients
Choose one of the two quantities below to match the number of people you're cooking for.
- Tomato: 1 serving, 1 medium / 2 servings, 2 medium
- Egg: 1 serving, 1 / 2 servings, 2
- Cooking oil: 1 serving, 0.5 household eating spoonful / 2 servings, 1 household eating spoonful
- Water: 1 serving, 1.5 paper cups (180 mL each) / 2 servings, 3 paper cups (180 mL each)
- Soy sauce: 1 serving, 0.5 household eating spoonful / 2 servings, 1 household eating spoonful
- Green onion: 1 serving, 0.125 stalk / 2 servings, 0.25 stalk
Complete cooking instructions
1 step. Wash the tomato, remove the stem, and cut it into 2 cm pieces. Crack the egg into a small cup and beat until the white and yolk are evenly combined. Wash the green onion and slice it thinly.
2 step. Add the cooking oil and tomato to a pot and stir-fry over medium-low heat for 3 minutes, stirring. Once the tomato softens, add the water and soy sauce and bring to a boil.
3 step. When the broth boils, reduce the heat to low. Slowly pour in the beaten egg in a thin stream and wait 20 seconds. Give it one broad stir with a spoon, then add the green onion and cook for another 1 minute.
4 step. Once the egg is cooked through, turn off the heat and ladle the soup into a bowl. The tomato will be hot, so let it cool before eating.
See the ingredients and cooking steps for tomato egg soup
Web sources
This source was consulted for the reader question and the structure of the explanation. The ingredients and cooking steps are based on Kkinion's published recipe.
The featured image and images in the article are newly created AI images based on the recipe in the referenced article. They are not photographs of the dish being cooked or tasted, and the portions or finished appearance may differ.