Egg drop soup with tomato (番茄蛋汤)
Neither chicken stock nor corn starch required, Chinese egg drop soup with tomato is a tasty, heathy dish that you can make in 10 minutes.
Servings: 4 servings
Ingredients
- 3 medium-sized ripe tomatoes
- 2 eggs
- 1 tablespoon cooking oil
- 1 stalk scallions finely chopped
- 1 teaspoon papery dried shrimp optional
- 1000 ml water 4 cups
- 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. Remove 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 to the eggs. Whisk until smooth.
- Heat up the oil over a high heat in a pot/wok. Fry spring onion and papery dried shrimp until fragrant.
- Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then put the lid on.
- When the water begins to boil, uncover and slowly pour in the egg whilst swirling around with a spoon.
- Turn off the heat when the soup comes back to a boil. Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.
Video
Notes
It’s not compulsory to remove the skin of the tomatoes. Please feel free to leave it on if you prefer.