Tomato Egg Drop Soup
This is a Chinese soup and a light broth, unlike tomato soups in the west. This comes from a good friend in Sichuan, China, and so far, her recipes are perfect. There is as many ways to make an egg drop soup, this one uses no chicken stock. I look forward to making this and of course, tasting it.
Ingredients
- 2 large tomatoes
- 4 cups water, (1 quart)
- 2 eggs
- 2 tablespoons corn starch
- 3 tablespoons water
- 2 tablespoons cooking oil
- 1 tablespoon light soy sauce
- 1 1/2 teaspoons fresh ginger, finely minced or grated
- 1/8 teaspoon white pepper powder
- 1 spring onion, sliced, white and green, for garnish
- fresh coriander, chopped, for garnish
Instructions
- Core and dice one tomato. The other tomato, core and slice. Add the eggs to a bowl and beat with a fork.
- In a medium saucepan, heat the oil, when hot, add the diced tomato and cook until the oil turns red.
- Add the 4 cups of water and the ginger to the pot and bring to a boil, then add the white pepper, soy sauce, and tomato slices.
- While waiting for the soup to boil, mix together the corn starch and 3 tablespoons of water to make a thickening slurry. When the soup is boiling, stir in the slurry.
- Drizzle in the beaten eggs, if you want smaller egg pieces, slowly stir while adding the eggs, for large egg pieces, called flowers, do not stir, just drizzle in, when the egg is set, then stir.
- Once the soup is stirred after adding the eggs, remove from heat, stir in some of the spring onion and coriander.
- Ladle into serving bowls and top each with remaining spring onion and coriander. Enjoy.
Notes
Low cost per serving.
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