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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

10-minute Tomato Egg Drop Soup

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Not got a lot of time for making dinner? You’ve got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.

WATCH THIS RECIPE

10-MINUTE TOMATO EGG DROP SOUP

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVES

4

Ingredients

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

Steps

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.

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