Description
Tomato Egg Drop Soup is a comforting and flavorful dish that combines the richness of eggs with the freshness of ripe tomatoes, all simmered in savory chicken broth. This easy-to-make soup is perfect for busy weeknights or cozy family gatherings. With its creamy texture and vibrant colors, it brings a taste of Asian cuisine right to your kitchen.
Ingredients
Scale
- 3 large eggs
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1/2 tablespoon ginger, thinly sliced
- 2 large ripe tomatoes, chopped
- 5 cups low sodium chicken stock
- 2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch
Instructions
- Mix cornstarch with two tablespoons of water to create a slurry.
- Heat oil in a pot over medium heat. Sauté garlic and ginger for about 30 seconds.
- Add tomatoes and cook until softened (about 4 minutes).
- Incorporate half of the green onions and stir for another 30 seconds.
- Pour in chicken stock and bring to a boil; reduce heat to low.
- Season with soy sauce, salt, white pepper, and sesame oil.
- Slowly mix in the cornstarch slurry while stirring until thickened (about one minute).
- Beat the eggs in a bowl and drizzle them into the soup while gently stirring to create ribbons.
- Simmer for one minute before serving hot with remaining green onions on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 370mg