Tomato Egg Drop Soup
Classic Egg Drop Soup with tomato is a soup with savory Asian flavour. Beaten egg is added slowly to chicken broth doing swriling motion to creat ribbon-like strands.
Servings 4 servings
Ingredients
- 3 large Eggs
- 2 tablespoon Oil
- 1 tablespoon minced Garlic
- ½ tablespoon Ginger thinly sliced
- 2 large Ripe Tomatoes chopped
- 5 cups Low Sodium Chicken Stock
- 2 tablespoon light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- ½ teaspoon White pepper
- ½ teaspoon Salt (adjust as per taste)
- 2 tablespoon Cornflour / Cornstarch
- ½ cup Chopped Green Onion
Instructions
- To make slury, mix two tablespoons of water to cornstarch.
- Heat oil in a soup pot. Add minced garlic and ginger. Saute for 30 seconds.
- Add chopped Tomatoes. Saute for 3-4 minutes. Until the tomato has softened and is mushy.
- Add half of the green onion and saute for 30 seconds.
- To the pot stir in chicken stock. Once it comes to a boil, then reduce the heat.
- Add soy sauce, salt, pepper, and sesame oil and mix.
- Slowly add cornstarch slury and keep stirring to avoid any lumps. The mixture will start to thicken slowly. Simmer for a minute.
- Meanwhile, beat three eggs in a bowl.
- Keep the flame low. Slowly drizzle the beaten egg into the pot while stirring the mixture with a ladle in a circular motion. This forms thin delicate egg ribbons.
- Simmer for a minute.
- Ladle the soup into bowls, top with green onions, and serve!