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Tomato Egg Drop Soup

Cook Time 10 minutes
Total Time 10 minutes
Course Side Dish, Soup
Cuisine Asian
Servings 2 people

Ingredients
  

  • 2 tsp oil
  • 1 stalk green onions, white and green sections thinly sliced separately Use 2 if your stalks are small
  • 1/2 tsp grated ginger
  • 1 tsp grated garlic
  • 1 large tomato, chopped into 1 inch pieces Use 2 if your tomatoes are small
  • 3 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tsp sugar
  • 1 tsp Better than Bouillon roasted chicken base or 1 tsp bouillon powder
  • 1 tsp sesame oil

Cornstarch slurry

  • 1 tbsp corn starch
  • 3 tbsp water

Egg mixture

  • 2 eggs
  • 1 tbsp water

Instructions
 

  • Heat a small pot on medium heat and add oil. Add the white part of the sliced green onion, garlic, and ginger. Saute for just a minute until the garlic and ginger become fragrant and the garlic just starts to turn slightly golden (about 1 minute).
  • Add chopped tomato and saute for another minute.
  • Add chicken broth, salt, sugar, white pepper, and Better than Bouillon chicken base or bouillon powder.
  • Bring to low boil then reduce the heat and allow everything to simmer together with lid closed for about 5 minutes.
  • Meanwhile, prepare your cornstarch slurry in a separate bowl and set aside. Prepare your egg mixture as well in another separate bowl and set that aside as well.
  • Open the lid and slowly pour in the cornstarch slurry using a whisk if you have. Continue to simmer for another 2 minutes or until the broth starts to thicken, then slowly drizzle in the egg mixture. Gently mix with a wooden spoon until the egg ribbons form then take the pot off the heat so the eggs do not overcook.
  • Add the sliced green part of green onion and sesame oil. Season with additional salt and pepper to taste.
  • Ladle the soup into individual bowls and serve immediately.
Keyword 10 minute recipes, asian soup recipes, asian soups, better than takeout, easy recipes, egg drop soup, egg recipes, quick appetizers, tomato egg drop soup