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