From khinskitchen.com
15-minute Tomato Egg Drop Soup
Ingredients
Ingredients
- 2 Eggs, whisked
- 3 Ripe tomatoes, cut into wedges
- 2 cloves Garlic, minced
- 2 cups Chicken stock or vegetable stock/broth
- 1 cup Water
- 1-2 Spring onions, cut into thin slices
- Salt, or to taste
- 1 tbsp Light soy sauce
- 1 tsp Toasted sesame oil
- 1 tsp Corn starch
- 2 tbsp Water, for corn starch slurry
- 1 tbsp Groundnut or peanut oil
For garnish
- Spring onions or coriander
Steps
- Cut the 3 tomatoes into wedges and whisk the 2 eggs in a small bowl. Set them aside.
- In a medium-size pot, drizzle 1 tbsp oil and saute the tomato wedges with medium heat for 3-4 minutes or until soft. Sprinkle salt over the 3 tomatoes.
3-4 min
- Once the 3 tomatoes are softened and the juice comes out, pour 2 cups chicken stock, 1 cup water, and 2 cloves garlic in. Bring it to simmer.
- Stir the soup gently in one direction and make a whirlpool. Pour the whisked egg slowly to make the beautiful egg drop.
- Season the soup with 1 tbsp soy sauce and 1 tsp sesame oil. Then add the corn starch slurry (a mixture of 1 tsp corn starch and 2 tbsp water).
- Stir in 1-2 chopped spring onions when the soup is starting to get thickened and glossy.
- Make a taste test and add more salt, or 1 tbsp soy sauce to your taste if needed. Transfer to a soup bowl and garnish with 1-2 spring onions or coriander.
Nutrition
Per serving
- kcal
- 139
- protein
- 7 g
- carbs
- 9 g
- fat
- 8 g