Tomato Egg Drop Soup
A delicious quick and easy soup, Tomato Egg Drop Soup is a rift on the classic Egg Drop Soup
Servings: 4
Ingredients
- 2 tablespoons oil
- 10 ounces tomatoes, peeled 1 large or 3-4 small, about 280g; cut into small chunks
- 2 cups chicken stock 480 ml
- 2 cups water or more chicken stock; 480 ml, low-sodium if using canned
- 2 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- salt to taste
- 1 egg beaten
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons cold water or broth
- 1 scallion finely chopped
- 2 tablespoons cilantro chopped, optional
Protein Option
- 1 Tbsp Vegetable oil
- 1/2 Cup Ground beef preferably can substitute ground pork or chicken
Marinade
- 1 Tsp Soy sauce regular or light
- 1 Tsp Oyster sauce
- 1 Tsp Rice wine
- 1 slice fresh ginger smash to release flavor
- 1/4 Tsp Granulated sugar
- 1/4 Tsp Salt
- dash White pepper
Instructions
- Combine seasonings for meat mixture, mix with ground meat Let sit for 10 minutes. Heat 1 tablespoon oil in 3-4 qt pot over medium heat. Add ground beef and sauté’ just until meat loses pinkness. Remove from pot and reserve.
- In the same pot, heat 2 T oil over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart. Add meat mixture back to pot.
- Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Add the meat back to soup. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on. Allow soup to simmer for 10-15 minutes.
- Beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
- Use chopsticks or a spoon to slowly swirl the soup in a whirlpool motion in one direction only. Keep swirling as you pour in the cornstarch slurry until well incorporated. Pour a thin stream of egg into the middle of the whirlpool as you swirl the soup with your chopsticks. This will create the ribbons of egg characteristic of egg drop soup.
- Ladle soup into bowls and garnish with green onions and cilantro. Serve immediately
Notes
Blanch tomatoes in boiling water to remove the skin before cutting into quarters. Once added to soup the skin separates from the rest and you are left with fibrous skin in your soup. It's better to remove the skin despite being more work.