Tomato Egg Drop Soup

Both sweet and sour, the Tomato Egg Drop Soup is a dish that will whet one’s appetite. Hailing from China, this dish is incredibly easy to prepare, with no special herbs or special techniques other than swirling in of the egg whites to create the egg strands. A truly versatile dish, you can have it as an appetizer, a side dish or even a light meal.

Healthy

No Alcohol

Halal

No Nuts

No Pork

Difficulty: Easy

Preparation: 10 min
Cook: 10 min
Clean up: min

Steps: 3 steps
12 Ingredients

Difficulty: Easy
Steps: 3 steps
12 Ingredients

Preparation: 10 min
Cook: 10 min
Clean up: min

Instructions

1. Fry tomato

Heat oil in a saucepan over medium low heat. Add the tomatoes and stir fryfor 5 min until they are softened and start to fall apart.

2. Add soup stock

Add in chicken stock, water, soy sauce, sesame oil, pepper and salt to taste.
Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.

3. Make egg ribbons

Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
Use a ladle to slowly swirl the soupin a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated.
Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg ribbons.
Turn off heat as soon as egg ribbons are formed.

Plate and Serve!

Serve hot or at room temperature. Ladle soup intobowls and garnish with chopped scallions and cilantro.