Tomato Egg Drop Soup
This Tomato Egg Drop Soup uses just a handful of affordable ingredients that you probably already have in your kitchen. Ready in 15 minutes, this light and tasty soup is a great addition to a hassle-free meal.
Servings: 3 people
- olive oil
- 3 shallots, thinly sliced
- 3 medium tomatoes, cut into wedges (or 4 small tomatoes)
- 1/2 teaspoon salt
- 3 1/4 cups chicken broth (or just plain water)
- 1 tablespoon fish sauce (or to taste)
- 3 large eggs, beaten
- black pepper
- thinly sliced scallions
- roughly chopped cilantro
Place a pot over medium heat and add some oil. Once the oil is hot, add sliced shallots, stir and cook until fragrant and just lightly browned.
Add tomato wedges, continue to stir and cook until the outside of tomatoes starts to look soft and mushy. Add salt and give everything a quick stir.
Add chicken broth (or water) to the pot. Bring the soup to a boil, then lower to a simmer and continue to cook for a few minutes to let the flavors combine. Season with fish sauce to taste.
While the soup is simmering, drizzle the beaten eggs slowly into the pot while stirring in a circular motion with a pair of chopsticks or a ladle. Depending on the speed you stir, you will have large or small egg ribbons. Don't stir too fast which will break up the eggs into tiny pieces.
Sprinkle the soup with black pepper, chopped scallions and cilantro. Transfer to serving bowls and serve immediately.
Calories: 118kcal | Carbohydrates: 11g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 1862mg | Potassium: 657mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 37mg | Calcium: 61mg | Iron: 2mg