Chinese Tomato Egg Drop Soup

Tomato egg drop soup is a simple, flavourful and handy dish to have when you are craving for something nice and warm, but not in a mood to spend loads of time in the kitchen :). You just need tomatoes, eggs, spring onion and chicken stock. Of course rest of the ingredients are pantry staples like salt, pepper and soy sauce. This is perfect for a cosy night in. I had homemade chicken stock in the fridge. You can use store-bought stock as well. I have garnished the soup with Rocket microgreens. You can totally skip it.

Serves

US|Metric

ingredients

Chicken stock: 4 cups
Vine tomatoes: 4
White pepper powder: 1/4 tsp
Light soy sauce: 1 tbsp
Spring onion: 2 (chopped finely)
Neutral oil: 2 tbsp
Eggs: 2-3

Chinese Tomato Egg Drop Soup

Step 1:

Cut the tomatoes into cubes, sprinkle salt, mix and keep it aside for 5 minutes. This helps the tomatoes to release its juices.

Step 2:

In a stock pot, heat oil and add the tomatoes along with the juices and spring onion whites.

Step 3:

Cook the tomatoes for 5 minutes, sautéing in between. The tomatoes will be soft and mushy.

Step 4:

Add the chicken stock, salt (to taste - as you have already added salt to the chicken stock), soy sauce and white pepper powder. Bring this to a boil.

Step 5:

Meanwhile, add eggs in a bowl and whisk well.

Step 6:

Once the soup boils, add the eggs and swirl the mix immediately.

Step 7:

Add in corn flour slurry and mix well. Bring this to a boil for a minute and take it off the flame. Garnish with spring onion greens.