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Tomato Egg Drop Soup

Tomato Egg Drop Soup Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken or vegetable broth
  • 1 large ripe tomato, diced
  • 2 large eggs, lightly beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1-inch piece fresh ginger, peeled and smashed

Method
 

  1. Set a medium saucepan over medium heat. Add the broth, ginger, and soy sauce. Bring to a gentle simmer and cook for 5 minutes. Remove the ginger.
  2. Stir in the diced tomato, sesame oil, salt, and white pepper. Simmer for 3 to 4 minutes until the tomatoes soften.
  3. Mix the cornstarch with 2 tablespoons water, then stir it into the soup. Let it thicken for 1 minute. Slowly drizzle in the beaten eggs while stirring the soup in a circle. Turn off the heat and let the eggs set for 30 seconds. Do not stir.
  4. Ladle into bowls. Top with extra sesame oil and scallions if desired. Serve hot.

Notes

Serve right away while the eggs are tender. For a deeper tomato flavor, let the tomatoes simmer an extra minute before adding the slurry. The ginger can be left in for a stronger taste, just remove it before eating.