Tomato Seaweed Egg Drop Soup (番茄紫菜蛋花汤)
Want a twist to a traditional egg drop soup? Try this Tomato Seaweed Egg Drop Soup. It's super easy to make!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 small or 1 medium tomato
- a small amount dried seaweed or roasted seaweed
- 4 cups low sodium chicken/vegetable stock or water
- 1 large egg
- 1 teaspoon vegetable oil
- 1 green onion (optional)
- 1 tablespoon starch
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
Instructions
- 1
Cut the tomatoes into medium chunks or slices. Slice the green onion into thin pieces.
- 2
Heat a small sauce pan under medium heat. Add a teaspoon of vegetable oil. When the oil is getting warm, add the tomato pieces and a sprinkle of salt, stirring and tossing. When the tomatoes release some juice (as shown), add the 4 cups of chicken/vegetable stock or water. Cover the lid and bring the liquid to a boil. Once liquid boils, lower the heat to medium-low or low and simmer the liquid for 10 to 15 minutes to let the soup absorb the tomato's flavor.
- 3
While soup simmers, prepare the starch water by mixing 1 tablespoon of starch with 3 tablespoons of water. Crack the egg and beat thoroughly.
- 4
When the soup is done simmering, remove the lid and pour in the starch water (stir the starch water right before pouring), mixing immediately. When the soup bubbles again, slowly pour the beaten eggs into the sauce pan in a circular motion, gently stirring the egg strings while pouring to spread the eggs around (see pictures).
- 5
Raise the heat back to medium or medium high. When the soup boils again, turn off the heat. Add the dried seaweed or nori pieces, mixing well. Add the 1/2 teaspoon of kosher salt (or 1/4 teaspoon of table salt) and more salt to taste especially if using water rather than stock. Sprinkle some green onions on top. Enjoy!