Tomato Egg Drop Soup (with frozen tomatoes!!)
Tomato egg drop soup is such a cheap and easy-to-prepare family meal. It is so appetizing, comforting, and full of vitamins and proteins.
Equipment
- 1 soup pot
Ingredients
- 2 large tomatoes - about 300g (or 3 small tomatoes)
- 3 medium eggs (or 2 large eggs)
- 2 tbsp cooking oil (I used vegetable oil)
- 4 cups chicken/vegetable stock - 32oz (or water)
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 - 1½ tsp salt (gradually add to your taste)
- ½ tsp white pepper (or black pepper, gradually add to your taste)
- 1 tsp sesame oil (optional)
- 1 green onion (or cilantro)
Instructions
- Place 2 large frozen tomatoes in a heat resistant bowl, pour boiling water over the tomatoes, let the tomatoes submerge in hot water for 30 seconds.
- Transfer the tomatoes out with a ladle or a pair of tongs. Peel the skin easily.(Check this recipe for how to easily peel a fresh tomato.) Set aside on a plate, allow them to thaw a bit before cutting.
- Wash and finely chop a green onion. Crack 3 medium eggs in a bowl, beat until smooth. Add 3 tbsps of cornstarch and 3 tbsps of cold water to a small bowl, stir until smooth. Set aside.
- Cut the tomatoes into bite size chunks.
- Heat up the soup pot over medium high heat for about 1 minute, add 2 tbsps of cooking oil to the pot, heat up the oil for 30 more seconds.
- Carefully pour the tomato chunks to the pot, stir fry over medium high heat for about 1 minute until about 70% of the tomatoes have melted.
- Add 4 cups of chicken/vegetable stock (or water) to the pot. Cover the pot with a lid, cook over high heat until boiling.
- Open the lid, turn heat to medium low, gradually stir in the cornstarch water. Gently but continuously stir the soup until it turns glossy and thicken.
- Add salt and white pepper (or black pepper) to your taste. Gently stir until dissolved.
- Use a ladle to pour the eggs to the soup by drawing clockwise circles above the pot. Repeat until you use all the beaten eggs. Turn off the heat.
- Add sesame oil, chopped green onions or cilantros to the soup.
- Remember to protect your table with trivets if you are going to serve the soup in the pot. Or you can serve the soup in some small soup bowls.