Tomato and seaweed egg drop soup is a comforting, nutrient-packed dish loved for its vibrant flavor and ease. Here’s a step-by-step guide to making it at home.
Ingredients:
- 2 ripe tomatoes, chopped
- 1 sheet dried seaweed, rinsed and cut into strips
- 2 eggs, lightly beaten
- 4 cups water or vegetable broth
- 1 tsp sesame oil
- Salt and white pepper to taste
- Green onions for garnish (optional)
Instructions:
1. Sauté the tomatoes: Heat 1 tsp oil in a pot over medium heat. Add chopped tomatoes and cook for 3–4 minutes until soft, releasing their juices.
2. Simmer the base: Pour in water or broth, bring to a boil, then reduce heat. Let it simmer for 5 minutes to deepen the flavor. Add seaweed strips and cook for 2 more minutes.
3. Thicken the soup: In a small bowl, mix 1 tsp cornstarch with 2 tbsp cold water (optional, for a thicker broth). Stir into the soup and simmer for 1 minute.
4. Add the eggs: Slowly drizzle the beaten eggs into the simmering soup while stirring gently. The eggs will cook into delicate ribbons in seconds.
5. Season and serve: Turn off the heat. Add sesame oil, salt, and white pepper. Garnish with chopped green onions. Serve hot for a light yet satisfying meal.
This versatile soup pairs perfectly with rice or noodles, making it a staple for quick, healthy lunches or dinners. Enjoy its umami-rich taste in just 15 minutes!
Tomato pickles and omelet soup"
Purple tomato eggplant soup"
Baked chestnuts"
Macalon"
Double rose buns"
A little egg yogurt cookie"
Tea eggs"