Tomato Egg Drop Soup
Fresh tomatoes and golden egg flowers blend together, sweet and sour to appetize, warm both body and heart, a classic home-style soup.
Ingredients
8 items- Tomatoes 2 (about 300g)
- Eggs 2
- Chopped green onions to taste
- Salt 1 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Sesame oil 1 tsp
- Water or broth 500 ml
Nutrition
Steps （5 steps）
Score a cross on the top of each tomato, blanch in boiling water for 30 seconds, peel, and cut into small cubes.
Heat oil over medium heat, add tomato cubes, stir-fry and press to release red oil, about 3 minutes.
Add water or broth, bring to a boil over high heat, then reduce to medium and simmer for 5 minutes.
Reduce heat to low, slowly pour beaten eggs through a chopstick into the soup to form egg ribbons, then turn off heat.
Season with salt, sugar, white pepper, drizzle sesame oil, garnish with green onions, stir and serve.
Tips
Key to silky egg ribbons: pour egg slowly with chopsticks over low heat; peeling tomatoes gives better texture.
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