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Tomato Egg Drop Soup

Tomato Egg Drop Soup
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Tomato Egg Drop Soup is a warm, comforting dish that beautifully blends the bright flavors of ripe tomatoes with the smooth texture of silky egg ribbons. Perfect for busy weeknights or as a delightful starter for gatherings, this soup is quick to prepare and bursting with vitamins and protein. With its savory chicken broth and a hint of fragrant spices, each spoonful offers an unforgettable taste experience that will keep you coming back for more.

Ingredients

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  • 3 large eggs
  • 5 cups low sodium chicken stock
  • 2 large ripe tomatoes (chopped)
  • 1 tablespoon minced garlic
  • 1/2 tablespoon ginger (thinly sliced)
  • 1/2 cup chopped green onion
  • 2 tablespoons oil
  • 2 tablespoons light soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt (adjust as per taste)
  • 2 tablespoons cornflour/cornstarch

Instructions

  1. Mix cornstarch with two tablespoons of water in a small bowl to create a slurry and set aside.
  2. Heat oil in a heavy-bottomed soup pot. Sauté minced garlic and ginger for about 30 seconds until fragrant.
  3. Add chopped tomatoes to the pot and cook for 3-4 minutes until softened.
  4. Stir in half of the chopped green onions and sauté for another 30 seconds.
  5. Pour in chicken stock, bring to a boil, then reduce heat to a simmer.
  6. Season with soy sauce, salt, white pepper, and toasted sesame oil.
  7. Gradually add cornstarch slurry while stirring continuously; let it simmer for one minute.
  8. Beat eggs in a bowl; lower flame and drizzle into the soup while stirring gently to form egg ribbons.
  9. Simmer for an additional minute before serving, topped with remaining green onions.

Nutrition

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