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
Calories: 118kcal
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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