Tomato Egg Drop Soup Recipes

TOMATO EGG DROP SOUP

Steps:

• Fry tomato. Heat oil in a saucepan over medium low heat. Add the tomatoes and stir fryfor 5 min until they are softened and start to fall apart.
• Add soup stock. Add in chicken stock, water, soy sauce, sesame oil, pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
• Make egg ribbons. Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl. Use a ladle to slowly swirl the soupin a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg ribbons. Turn off heat as soon as egg ribbons are formed.

CHINESE TOMATO AND EGG SOUP

Steps:

• Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

TOMATO EGG DROP SOUP

Steps:

• 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.

CHINESE TOMATO AND EGG NOODLE SOUP (番茄鸡蛋面汤)

Steps:

• In a pot, heat oil over medium heat. Add in ginger, white part of spring onion and garlic and sauté until fragrant.
• Add in tomatoes, carrot (if using) and a pinch of salt. Cover and cook, stirring occasionally, for about 5 minutes until the tomatoes are soft and mushy.
• Add in stock and soy sauce. Bring to a boil, then cover and simmer for 15 minutes.
• While the soup is simmering, bring a pot of water to boil, add in a generous pinch of salt and add in dried noodles. Boil until the noodles are soft. Drain and rinse the noodles briefly under cold water, then drain the noodles well and add into the soup. Turn up the heat and let the soup come to a rolling boil.
• Beat the eggs in a small bowl then pour slowly into the boiling soup. Taste the soup and season with salt to your liking. Turn off the heat.
• Divide lettuce between 2 serving bowls. Ladle the soup and noodles into the serving bowl.
• Garnish with the green part of spring onion, drizzle with a few drops of sesame oil (optional) and serve immediately.

10-MINUTE TOMATO EGG DROP SOUP | MARION'S KITCHEN

Steps:

• Step 1.Season the tomatoes with salt and allow them to sit for a couple of minutes before using.
• Step 2.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.
• Step 3.Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.

TOMATO EGG DROP SOUP

Steps:

• Place tomato wedges in a shallow bowl. Sprinkle with sea salt flakes and black pepper. Set aside.
• Heat oil in a 2-litre heavy-bottomed saucepan on medium-high heat. Add garlic, ginger and tomatoes. Sauté for 3-4 minutes until tomatoes are starting to soften.
• Mix well.
• Add the stock. Bring to a rapid boil.
• Reduce heat to medium. Using a wooden spoon stir the middle to create a vortex. Pour the egg in a thin stream down the center of this vortex, moving outward in a circular fashion. After you finish pouring, wait a few seconds for the egg to set and gently stir and mix thoroughly.
• Add the cornflour, tamari, vinegar and white pepper. Adjust seasoning if needed. Simmer for another minute or two until the soup thickens. Add spring onion and serve hot.

TOMATO EGG DROP SOUP

Steps:

• In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the tomatoes and salt, cover, and cook for 4 to 6 minutes, or until the tomatoes have collapsed into a thick mixture. Stir occasionally and, if necessary, lower the heat to prevent the tomatoes from sticking or scorching.
• Uncover and add the fish sauce and pork. Wield chopsticks or use a spoon to move the pork around the pan so that it breaks up into small pieces. This will make it possible to distribute the pork evenly among the bowls when serving. Add the water, raise the heat to high, and bring to a boil, using a ladle to skim and discard any scum that rises to the surface. Lower the heat to a simmer and cook, uncovered, for 15 to 20 minutes, or until the flavors have developed and concentrated sufficiently to produce a rich broth. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the soup to a simmer. Taste and add extra salt or fish sauce, if necessary. Turn off the heat. Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffonlike pieces. Ladle the soup into a serving bowl. Garnish with the cilantro and a generous sprinkle of pepper and serve immediately.