Chinese•quick
Tomato Egg Drop Soup -The best ever
Classic Chinese style tomato and egg drop soup
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large tomatoes ( ,try to choose the mature ones)
- 4 cups water
- 1 or 2 large eggs
- 2 tbsp. cornstarch
- 3 tbsp. water
- 2 tbsp. cooking oil
- 1 tbsp. light soy sauce
- 1/8 tsp. white pepper
- 1/2 tsp. salt
- chopped green onion and coriander for garnishing
Instructions
- 1
Sautee the tomatoes: Heat oil in pot, add tomatoes in. Fry for 1 minute until the tomatoes becomes quite soft.
- 2
Add water: add water or stock in.
- 3
Season and adjust texture: season with salt and white pepper as well as soy sauce . Let the soup base simmer for around 10 minutes. Then pour in the starch water mixture.
- 4
Swirl in the eggs : crack the eggs into a small bowl and beat lightly with a fork. While stirring the simmering soup, slowly drizzle in the eggs so they form thin ribbons.
- 5
Finish and serve: turn off heat as long as the ribbones formed. Add chopped scallions and any other toppings.