Name: Tomato Egg Drop Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 medium ripe tomatoes, diced (about 2 cups); 4 large eggs, beaten; 4 cups chicken broth or vegetable broth; 2 tablespoons tomato paste; 2 tablespoons vegetable oil; 2 green onions, thinly sliced (white and green parts separated); 2 cloves garlic, minced; 1 teaspoon ginger, finely grated; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon sugar; 1 tablespoon cornstarch mixed with 2 tablespoons water; Salt and white pepper to taste

Instructions

Prepare the tomatoes

Heat vegetable oil in a large pot over medium heat. Add the white parts of the green onions, garlic, and ginger. Sauté for 30 seconds until fragrant. Add diced tomatoes and cook for 2-3 minutes until they begin to break down and release their juices.
Create the soup base

Stir in the tomato paste and sugar, cooking for another minute to caramelize slightly. Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer and cook for 5 minutes to allow flavors to meld.
Thicken the soup

Add the soy sauce and stir in the cornstarch slurry. Simmer for 2 minutes until the soup slightly thickens. Taste and adjust seasoning with salt and white pepper as needed.
Add the egg ribbons

Reduce heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup gently in one direction with a ladle or chopsticks. This creates silky egg ribbons throughout the soup. Do not stir vigorously.
Finish and serve

Turn off the heat immediately after adding the eggs. Drizzle with sesame oil and sprinkle with the green parts of the green onions. Serve hot in individual bowls.

Tomato Egg Drop Soup

Ingredients

Instructions

Nutritional Information