Description
Tomato Egg Drop Soup is a delightful fusion of classic flavors and comforting warmth, perfect for any occasion. This quick and easy soup features delicate egg ribbons mingling with the savory richness of low-sodium chicken stock and the bright, fresh taste of ripe tomatoes. Enhanced by aromatic garlic and ginger, this dish is as nutritious as it is delicious.
Ingredients
Scale
- 3 large eggs
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1/2 tablespoon ginger (thinly sliced)
- 2 large ripe tomatoes (chopped)
- 5 cups low sodium chicken stock
- 2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt (adjust as per taste)
- 2 tablespoons cornstarch
- 1/2 cup chopped green onion
Instructions
- In a small bowl, mix cornstarch with two tablespoons of water to create a slurry.
- Heat oil in a soup pot over medium heat; sauté garlic and ginger until fragrant (about 30 seconds).
- Add chopped tomatoes; sauté for 3-4 minutes until softened.
- Stir in half of the green onions, then pour in chicken stock and bring to a boil.
- Add soy sauce, salt, white pepper, and sesame oil; stir well.
- Gradually add cornstarch slurry while stirring continuously; simmer for one minute until slightly thickened.
- Beat eggs in a separate bowl, then lower heat and slowly drizzle into the pot while stirring gently.
- Simmer for another minute before serving hot, garnished with remaining green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 3g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg