Tomato and egg drop soup with dumplings is a comforting, quick-to-make dish loved for its tangy broth, silky eggs, and chewy dumplings. Here’s a simple recipe to recreate it at home.
Ingredients: 2 ripe tomatoes, 1 egg, 1 cup all-purpose flour, 2 cups water or broth, 1 green onion, 1 tsp soy sauce, salt, pepper, and 1 tsp sesame oil.
Steps:
1. Prepare the broth: Chop tomatoes and simmer in water/brooth for 10 minutes until soft. Mash slightly for a thicker texture. Season with soy sauce, salt, and pepper.
2. Make the dumplings: Mix flour with a pinch of salt, gradually add water (about 3 tbsp) to form a thick dough. Drop small, teaspoon-sized blobs into the boiling broth using a spoon. Cook for 5 minutes until dumplings float and are tender.
3. Add the egg: Beat the egg lightly. Drizzle it slowly into the simmering soup while stirring gently to create delicate, ribbon-like strands.
4. Finish: Turn off the heat. Stir in sesame oil and garnish with chopped green onions. Serve hot for a warm, satisfying meal.
This versatile soup balances sweet, tangy, and umami flavors, making it perfect for busy weeknights or chilly days. Enjoy!
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