Quick 15-Minute Tomato Egg Drop SoupEgg
Warm up with this comforting and flavorful tomato egg drop soup, a classic dish that perfectly balances sweet and savory notes. This simple, nourishing meal is a match made in heaven, combining fresh tomatoes with silky, delicate ribbons of egg in a savory broth. Designed for busy mornings or chilly days, it comes together in just 15 minutes, making it an ideal choice when you want a delicious, homemade meal without spending too much time in the kitchen.
Ingredients
2 medium Tomato (chopped)
2 Eggs (beaten)
2 Green Onion (sliced)
3 cups Water
chicken bouillon powder (1tbsp)
1 tbsp Tomato Ketchup
1 tbsp Soy Sauce
1 tsp Toasted Sesame Oil
pinch Salt
to taste Pepper
2 tbsp Oil
1 tbsp cornstarch mixed with 2 tsp water (slurry)
1 clove Garlic
Instructions
1
Chop the tomatoes into bite-sized pieces. Finely chop the garlic and slice the green onions, keeping the white parts separate from the green parts.
2
In a small bowl, beat the eggs with a pinch of salt. In a separate container, mix the cornstarch with water to create a slurry.
3
Heat oil in a wok or pot over medium-high heat. Add the garlic and white parts of the green onions, sautéing for about 30 seconds until aromatic.
4
Add the soy sauce to the hot oil and stir for 20 seconds.
5
Add the chopped tomatoes to the pot and stir-fry for about 2 minutes until they soften and release their juices.
6
Add the water, chicken bouillon powder, and ketchup. Bring to a boil, then let it simmer for 3 minutes.
7
Taste the soup and season with salt and pepper as needed. Add the cornstarch slurry and stir well to thicken the broth.
8
Reduce the heat to medium. Slowly pour the beaten eggs into the soup while stirring gently with a fork or chopsticks to create thin, lace-like ribbons.
9
Turn off the heat. Stir in the green parts of the green onions and the toasted sesame oil
10
Turn off the heat. Stir in the green parts of the green onions and the toasted sesame oil
Nutrition Facts
1 servings per recipe
