Tomato Egg Drop Soup

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 large tomatoes (,try to choose the mature ones)

4 cups water

1 or 2 large eggs

2 tbsp. cornstarch

3 tbsp. water

2 tbsp. cooking oil

1 tbsp. light soy sauce

1/8 tsp. white pepper

1/2 tsp. salt

chopped green onion and coriander for garnishing

Directions

Sautee the tomatoes: Heat oil in pot, add tomatoes in. Fry for 1 minute until the tomatoes becomes quite soft.

Add water: add water or stock in.

Season and adjust texture: season with salt and white pepper as well as soy sauce . Let the soup base simmer for around 10 minutes. Then pour in the starch water mixture.

Swirl in the eggs : crack the eggs into a small bowl and beat lightly with a fork. While stirring the simmering soup, slowly drizzle in the eggs so they form thin ribbons.

Finish and serve: turn off heat as long as the ribbones formed. Add chopped scallions and any other toppings.

Nutrition

• Calories: 248 kcal
• Total Fat: 17 g
• Saturated Fat: 1 g
• Cholesterol: 81 mg
• Sodium: 478 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 4 g