tomato, seaweed and egg soup

Tomato and Seaweed Egg Drop Soup: A Simple Recipe Guide

Tomato and seaweed egg drop soup is a comforting, nutrient-rich dish loved for its vibrant color and delicate flavor. Here’s a step-by-step guide to making it effortlessly.

Ingredients:

- 2 ripe tomatoes, chopped

- 5 dried seaweed sheets, soaked and cut into strips

- 2 eggs, lightly beaten

- 1 liter chicken or vegetable broth

- 1 tsp sesame oil

- Salt and white pepper to taste

- Green onions for garnish (optional)

Steps:

1. Prepare the broth: In a pot, bring the broth to a simmer over medium heat. Add the chopped tomatoes and cook for 5 minutes until softened, releasing their juices.

2. Add seaweed: Stir in the seaweed strips and simmer for 2–3 minutes until tender.

3. Thicken the soup: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water (optional, for a thicker broth). Gradually add to the pot and stir until lightly thickened.

4. Add eggs: Slowly drizzle the beaten eggs into the simmering soup while stirring gently with a chopstick. This creates delicate, ribbon-like egg strands.

5. Season: Remove from heat. Add salt, white pepper, and sesame oil. Stir gently.

6. Garnish and serve: Top with chopped green onions if desired. Serve hot as a starter or a light meal.

This soup is quick, versatile, and packed with umami. Enjoy its warmth and freshness in just 15 minutes!