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.
Prep Time5mins
Cook Time5mins
Total Time10mins
Course: Side Dish
Cuisine: Chinese
Keyword: Eggs, Soup, Vegetarian
Servings: 4servings
Author: Wei Guo
Ingredients
3medium-sizedripe tomatoes
2eggs
1tablespooncooking oil
1stalkscallionsfinely chopped
1teaspoonpapery dried shrimpoptional
1000mlwater4 cups
½teaspoonsalt
1pinchground white pepper
¼teaspoonsesame oil
Corianderchopped
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.