Tomato Egg Drop Soup (番茄蛋汤)
Neither chicken stock nor corn starch is required, Chinese tomato egg drop soup is a tasty, healthy dish that can be made in 10 minutes.
Servings: 4 servings
Calories: 82kcal
Ingredients
- 3 medium ripe tomatoes
- 2 eggs
- 1 tablespoon cooking oil
- 1 stalk scallions finely chopped
- 1 teaspoon papery dried shrimp optional
- 4 cups water
- ½ teaspoon salt
- 1 pinch ground white pepper
- ¼ teaspoon sesame oil
- Coriander chopped
Instructions
- Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Take out and peel the skin off from the cross-cut. Then dice them into small cubes (see note).
- Crack the eggs into a bowl. Add 1 tablespoon of water. Whisk until smooth.
- Heat up the oil over high heat in a pot/wok. Fry scallions and papery dried shrimp until fragrant.
- Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then cover with a lid.
- When the water begins to boil, turn the heat down. Uncover and slowly pour in the egg. Swirl around with a spoon.
- Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.
Video
Notes
It’s not compulsory to remove the tomato skin. Please feel free to leave it on if you prefer.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 339mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 917IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg