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10-minute Tomato Egg Drop Soup

Ingredients

  • 2 large tomatoes, cut into wedges
  • 1 tbsp vegetable oil
  • ½ garlic clove, finely grated
  • 6 cups chicken stock
  • 2 eggs, lightly whisked
  • 2 tbsp corn flour (cornstarch), mixedwith 2 tbsp water
  • 2 tbsp soy sauce
  • ¼ tsp ground white pepper
  • 2 spring onions (scallions), sliced
  • sea salt

Directions

Preparing the spices

1

Season the tomatoes with salt and allow them to sit for a couple of minutes before using.

2

Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg.

3

Add the corn flour, soy sauce and pepper. Simmer for another minute tothicken. Add the spring onion and season with salt to taste.

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