Tomato Egg Drop Soup
Tomato Egg Drop Soup is a comforting and flavorful dish that combines the rich essence of ripe tomatoes with the silky texture of egg ribbons. This easy-to-make soup is perfect for cozy dinners or as an inviting appetizer for gatherings. With its quick preparation time and nutritious ingredients, it’s a go-to recipe for busy weeknights or elegant occasions. Customize it with your favorite vegetables or proteins to create a personal touch, making every bowl unique.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- 3 large Eggs
- 2 tablespoons Oil
- 1 tablespoon minced Garlic
- 1/2 tablespoon Ginger (thinly sliced)
- 2 large Ripe Tomatoes (chopped)
- 5 cups Low Sodium Chicken Stock
- 2 tablespoons light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 2 tablespoons Cornflour / Cornstarch
- Chopped Green Onions for garnish
Instructions
- In a small bowl, mix the cornstarch with water until smooth to create a slurry.
- Heat oil in a soup pot over medium heat. Sauté garlic and ginger for about 30 seconds until fragrant.
- Add chopped tomatoes and sauté for 3-4 minutes until softened.
- Stir in half of the green onions and sauté for another 30 seconds.
- Pour in chicken stock, bring to a boil, then reduce heat slightly.
- Mix in soy sauce, salt, white pepper, and sesame oil; stir well.
- Gradually add the cornstarch slurry while stirring continuously until thickened (about 1 minute).
- Beat the eggs in a bowl, then slowly drizzle them into the pot while stirring gently to create egg ribbons.
- Simmer for another minute before serving hot, garnished with remaining green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 210mg
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