Refreshing Tomato Egg Drop Soup for Quick Summer Comfort

This Tomato Egg Drop Soup is a refreshing and easy summer dish that combines the essence of tomatoes with delicate egg ribbons.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 bowls

Course: Soups

Cuisine: Chinese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Soup Base

2 tablespoons Oil Olive or vegetable oil
10 ounces Tomatoes Chunked, fresh
1 cup Chicken Stock Can substitute with vegetable stock
2 cups Water Can replace with additional chicken stock
1 tablespoon Light Soy Sauce Tamari for gluten-free option
a few drops Sesame Oil Optional; omit for allergies
to taste White Pepper Can use black pepper
to taste Salt

Egg Mixture

1 large Egg Beaten
1 tablespoon Cornstarch Or xanthan gum for low-carb

Garnish

to taste Scallion Can substitute with chives
to taste Cilantro Optional but recommended

Equipment

soup pot or wok

Method

Preparation Steps

Heat the Oil in a soup pot or wok over medium-low heat.
Cook the Tomatoes for about 5 minutes, stirring until softened.
Create the Soup Base by adding chicken stock, water, soy sauce, sesame oil, white pepper, and salt. Bring to a boil.
Simmer the Soup for 5-7 minutes to allow flavors to meld.
Prepare the Egg and Slurry by beating the egg and mixing cornstarch with water.
Thicken the Soup by swirling and adding the cornstarch slurry.
Add the Eggs in a thin stream to create ribbons, cooking for another minute.
Serve and Garnish with chopped scallions and cilantro.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 2gCholesterol: 186mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Use fresh, ripe tomatoes for best flavor and beat the egg thoroughly to achieve smooth ribbons. Adjust cornstarch to control thickness.

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