2 large tomatoes, cut into wedges
1 tbsp vegetable oil
½ garlic clove, finely grated
6 cups chicken stock
2 eggs, lightly whisked
2 tbsp corn flour (cornstarch), mixed with 2 tbsp water
2 tbsp soy sauce
¼ tsp ground white pepper
2 spring onions (scallions), sliced
sea salt
Season the tomatoes with salt and allow them to sit for a couple of minutes before using.
Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg.
Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.
Easy, tasty & adaptable
Love this recipe! It’s so easy to whip up and is easily adaptable. I don’t often have spring onions so I use half a red onion. Caramelise the onion before adding tomatoes then chuck in a handful of baby spinach once it’s dished up. Yummy, filling and colourful
Great soup in under 10 minutes
One of my favourite recipes especially if I’m feeling sick. Makes me feel warm and full. So easy and quick.
love making your ten minute tomato egg drop soup love it and fresh
The tomato egg drop soup, is so tasty and easy too make and is lovely and fresh, I make it every week. Thank you for sharing your recipes