Tomato Egg Drop Soup

Tomato egg drop soup is a famous Chinese dish that is made of simple pantry staple ingredient. It's ready to be served in under 15 minutes, and is easy, healthy, and inexpensive to make.

Course Side Dish, Soup

Cuisine Asian, Chinese

Keyword chinese, egg drop, soup, tomato

Prep Time 2

Cook Time 10

Servings servings

Calories 105kcal

Ingredients

1 medium tomato
2 cups chicken broth
1 large egg
1 green onion
1 tbsp light soy sauce
1/2 tsp sesame oil
1 pinch white pepper
1 pinch sea salt
1 tsp corn starch
1 tbsp water
cilantro chopped, optional
t tbsp oil

Instructions

Cut tomato in small chunks, and finely chop green onion. Prepare cornstarch slurry but mixing cornstarch and water together. Whisk egg and pour in a measuring cup with a spout.
Heat oil in medium sauce pan over medium heat. Add tomato chunks and stir-fry until they start to fall apart, about 5 minutes.
Pour chicken stock, light soy sauce, sesame oil, white pepper and salt. Bring soup to a boil. Once it's boiling, add chopped green onion and lower heat to low.
Slowly stir in a circular motion and pour in your cornstarch slurry. Stop stirring and pour your egg mixture creating strands of egg. Wait a few seconds and start slowly stirring again.
Serve the soup immediately or at room temperature if it's a hot summer day. Garnish with cilantro, optional.

Nutrition