It is Saturday and time for another soup recipe. All of the recipes I will post are cooked in my kitchen. In the winter they are cooked more often and we are quickly nearing soup season. This week, I am posting one of my absolute favorites, Tomato Egg Drop Soup. If you like egg drop soup and you like tomatoes, you will enjoy this. If you have prepared egg drop soup before, this should be easy.
Ingredients
·2 tablespoons oil (I prefer EVO but any oil will work)
· 10 ounces tomatoes (1 large or 2 small, cut into small chunks)
· 1 cup chicken stock
· 2 cups water (or more chicken stock for stronger flavor)
· 2 teaspoons light soy sauce (I emphasize light due to salt of regular soy sauce)
· 1/2 teaspoon sesame oil
· 1/4 teaspoon white pepper
· salt (to taste)
· 1 egg (beaten)
· 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons/30ml water)
· 1 scallion (finely chopped)
· 2 tablespoons cilantro (chopped, optional)
Instructions
Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
Beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup.
Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.
Nice!
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