Tomato Egg Drop Soup
Easy and ready in 15 minutes -- this comforting and flavorful tomato egg drop soup can even become a super quick meal when you add some noodles to the mix!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp sesame oil (or other kinds of oil of your choice.)
- ½ fresh shallot (thinly sliced, see note if you have crispy fried shallots. )
- 1 large ripe tomato (cut into 8 wedges )
- 1 tbsp rice cooking wine (optional)
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 3 cup water or chicken/vegetable broth
- 2 egg
- 1 scallion (chopped)
- cilantro (chopped )
Instructions
- 1
In a small soup pot, add sesame oil, sliced shallot and sauté over medium low heat until the shallot starts to turn brown, about 2 minutes. Skip this step if you are using crispy fried shallot.
- 2
Add in tomato wedges, cook until the edges are softened, about 1 minute each side.
- 3
Add rice cooking wine, soy sauce and ketchup. Stir and cook for 30 seconds or until it's aromatic.
- 4
Add water or chicken/vegetable broth, turn the heat up to medium and bring it to a boil.
- 5
Meanwhile, beat the eggs and set it aside.
- 6
Once the soup is boiling, slowly add in the egg mixture in a swirling motion, gently move the egg around, turn off the heat, and season with salt to taste.
- 7
Top with chopped scallion and cilantro and serve warm.