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
Stock
- 2 cups chicken stock 480 ml
- 1 cup water
Seasoning
- 2 teaspoons light soy sauce or soup soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- salt to taste
- 1 egg beaten
Thickener
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons cold water or broth optional
Garnish
- 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 fall apart.
- Add chicken stock, water, seasonings, and salt to taste*. Bring to a boil, then lower the heat so soup is just at a simmer with the lid on. Allow soup to simmer for 10 minutes.
- *Add meat, if using, with the stock and water. Bring back to a boil and immediately lower heat so soup is at a simmer. Taste soup and add salt or soy sauce if needed. Do add the sesame oil and ground pepper. Then allow soup to simmer for 10 minutes.
- Beat the egg in a small bowl and set aside.
- Make the cornstarch slurry in a small bowl. If the soup is for noodles omit cornstarch slurry. If serving as a soup, increase heat to medium and add cornstarch slurry to soup. Bring soup to a soft boil to allow the cornstarch to thicken the soup. Once it thickens turn the heat back down to low.
- Pour a thin stream of egg into the soup. Let it sit for a couple of seconds just to set the egg a bit, then, with chopsticks or a spoon, gently swirl the soup in a whirlpool motion in one direction. This creates 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. Or remove skin when frying tomatoes. As tomatoes soften, use tongs to pull the skin off. Then add stock and water.