tomato egg soup

How to Make Classic Tomato and Egg Drop Soup

Tomato and egg drop soup is a beloved, comforting dish enjoyed worldwide. Its simplicity and vibrant flavor make it a staple in home kitchens. Here’s a step-by-step guide to crafting this timeless soup.

Ingredients:

- 2 ripe tomatoes, diced

- 2 large eggs, lightly beaten

- 4 cups chicken or vegetable broth

- 1 green onion, finely chopped

- 1 tsp sesame oil

- Salt and white pepper to taste

- 1 tsp cornstarch (optional, for thickness)

Instructions:

1. Prepare the tomatoes: Blanch diced tomatoes in hot water for 1 minute, then peel. This enhances sweetness and removes skins. Sauté tomatoes in a pot over medium heat until soft and pulpy, about 5 minutes.

2. Simmer the broth: Pour in broth, add salt, and bring to a gentle boil. Reduce heat and let it simmer for 5 minutes to deepen flavors. For a thicker soup, mix cornstarch with 1 tbsp cold water and stir in.

3. Add the egg: Slowly drizzle beaten eggs into the simmering soup while stirring gently. This creates delicate, silky egg ribbons.

4. Season and finish: Remove from heat, stir in sesame oil, white pepper, and most of the green onion. Save a pinch for garnish.

Serving Tip: Enjoy hot as a starter or light meal, paired with steamed rice for a comforting touch. This versatile soup can be customized with tofu, shrimp, or chili oil for extra depth.

With its fresh ingredients and quick prep, tomato and egg drop soup is a perfect blend of nourishment and simplicity.