Tomato Egg Drop Soup
Tomato Egg Soup is a soup that's as simple as can be. Just chop the tomatoes into small pieces, beat the eggs, and prepare a pot of hot water. Then toss the tomatoes and beaten eggs into the pot, and voila! The sweet and tangy flavor of the tomatoes combined with the smooth and tender eggs creates a perfect match in your mouth!
Servings:
2
yield(s)
Prep Time:
5
mins
Cook Time:
5
mins
Total Time:
10
mins
Ingredients
-
2
cup
(480g) water
-
1
egg
(beaten)
-
1
tomato
(diced)
-
1/2
tbsp
(6g) oil
-
2
chopped green onions
-
1
tsp
(5g) chicken essence
-
1/2
tsp
(3g) salt
-
1/4
tsp
(0.6g)white pepper powder
cornstarch water mixture:
-
2
tbsp
(20g) cornstarch
-
1/4
cup
(60g) water
Instructions
-
In a pot, heat the oil over medium-high heat. Add the tomato and stir-fry for 1 minute until soft.
-
In the pot, add 2 cups (480g) of water and bring to a boil and cook for 2 minutes.
-
In a separate bowl, mix cornstarch with 1/4 cup (60g) water until smooth.
-
Slowly pour the cornstarch mixture into the pot while stirring constantly. Reduce heat to medium and cook for 1-2 minutes until the soup thickens. Pour the beaten eggs into the soup and stir with chopsticks. Add chopped green onions, salt, and white pepper powder. Serve hot and enjoy!