Tomato Egg Drop Soup (番茄蛋汤)
Neither chicken stock nor corn starch is required, Chinese tomato egg drop soup is a tasty, healthy dish that can be made in 10 minutes.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium ripe tomatoes
- 2 eggs
- 1 tablespoon cooking oil
- 1 stalk scallions (finely chopped)
- 1 teaspoon papery dried shrimp (optional)
- 4 cups water
- ½ teaspoon salt
- 1 pinch ground white pepper
- ¼ teaspoon sesame oil
- Coriander (chopped)
Instructions
- 1
Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Take out and peel the skin off from the cross-cut. Then dice them into small cubes (see note).
- 2
Crack the eggs into a bowl. Add 1 tablespoon of water. Whisk until smooth.
- 3
Heat up the oil over high heat in a pot/wok. Fry scallions and papery dried shrimp until fragrant.
- 4
Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then cover with a lid.
- 5
When the water begins to boil, turn the heat down. Uncover and slowly pour in the egg. Swirl around with a spoon.
- 6
Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.