|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Egg drop soup is an easy Chinese favorite and a delicious dinner starter. The English name—rather literally—comes from dropping a raw, lightly-beaten egg into hot chicken broth, but the direct Chinese translation is "egg flower soup" because of the floating petal-like pattern that the egg makes as it cooks and swirls.
There are many variations of egg drop soup to suit all taste buds, and this tomato variation is a simple, but tasty spin, especially in the summertime when tomatoes are at their peak. Featuring easy-to-find ingredients that you may already have in your pantry and fridge, this recipe gives you all the flavors you'd expect from a Chinese restaurant. Once you get the "dropping" technique down, feel free to customize this recipe and use add-ins of your choice. Mushrooms and tofu, for example, add great texture and flavor.
Try it as a quick lunch option or a light appetizer before your favorite Chinese main.
1 tablespoon vegetable oil
1 spring onion, sliced, plus more for optional garnish
2 medium tomatoes, coarsely chopped
4 cups chicken broth, or stock
2 large eggs, lightly beaten
1/4 teaspoon superfine sugar
Salt, to taste
Sesame oil, optional
Gather the ingredients.
Heat the oil in a wok or saucepan and stir-fry the spring onion until fragrant.
Add the chopped tomatoes and cook for 30 seconds.
Add chicken broth or stock into the pot or wok and bring it to a boil. Let it boil for 1 to 2 minutes before you add the eggs.
After adding the eggs to the soup, bring it to a boil again and season with sugar and salt.
Garnish this soup with spring onions or a drizzle of sesame oil for seasoning.