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.
Servings 2 servings
- 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
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.
Calories: 105kcal | Carbohydrates: 7g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 633mg | Potassium: 419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg