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Chinese tomato egg drop soup

Chinese

Cooking Instruction

1. Heat oil: In a pot or saucepan, heat the vegetable oil over medium-low heat. 2. Sauté (optional): If using, add the garlic and ginger and cook for about 30 seconds, until fragrant. 3. Add broth and tomatoes: Pour in the chicken broth and chopped tomatoes. Bring to a boil, then reduce heat and simmer for a few minutes, until the tomatoes soften. 4. Season: Add the soy sauce, sesame oil, white pepper, and salt. Taste and adjust seasonings as desired. 5. Thicken (optional): If you prefer a thicker soup, stir in the cornstarch slurry (cornstarch mixed with water) and simmer for another minute until slightly thickened. 6. Egg drop: Slowly drizzle the beaten egg into the simmering soup while swirling the pot with a spoon or fork to create thin egg ribbons. 7. Serve: Immediately remove the pot from heat and ladle soup into bowls. Garnish with chopped scallions and cilantro (optional) and serve hot.

Ingredients

  • 2 tablespoons vegetable oil
  • 1-2 cloves garlic, minced (optional)
  • 1 slice ginger, minced (optional)
  • 4 cups chicken broth (or vegetable broth)
  • 2 medium tomatoes, chopped into bite-sized pieces
  • 2 teaspoons light soy sauce
  • Salt to taste
  • 1/4 teaspoon ground white pepper (or black pepper)
  • 1/2 teaspoon sesame oil
  • 1 egg, beaten
  • 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water)
  • 1 scallion, finely chopped
  • 2 tablespoons chopped cilantro