Tomato Egg Drop Soup
This Tomato Egg Drop Soup uses just a handful of affordable ingredients that you probably already have in your kitchen. Ready in 15 minutes, this light and tasty soup is a great addition to a hassle-free meal.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- olive oil
- 3 shallots, thinly sliced
- 3 medium tomatoes, cut into wedges ((or 4 small tomatoes))
- 1/2 teaspoon salt
- 3 1/4 cups chicken broth ((or just plain water))
- 1 tablespoon fish sauce ((or to taste))
- 3 large eggs, beaten
- black pepper
- thinly sliced scallions
- roughly chopped cilantro
Instructions
- 1
Place a pot over medium heat and add some oil. Once the oil is hot, add sliced shallots, stir and cook until fragrant and just lightly browned.
- 2
Add tomato wedges, continue to stir and cook until the outside of tomatoes starts to look soft and mushy. Add salt and give everything a quick stir.
- 3
Add chicken broth (or water) to the pot. Bring the soup to a boil, then lower to a simmer and continue to cook for a few minutes to let the flavors combine. Season with fish sauce to taste.
- 4
While the soup is simmering, drizzle the beaten eggs slowly into the pot while stirring in a circular motion with a pair of chopsticks or a ladle. Depending on the speed you stir, you will have large or small egg ribbons. Don't stir too fast which will break up the eggs into tiny pieces.
- 5
Sprinkle the soup with black pepper, chopped scallions and cilantro. Transfer to serving bowls and serve immediately.