> 
Tomato Egg Drop Soup
Tomato Egg Drop Soup
- Preparation time 15 mins
- Serves 2 people
- Download as PDF
- Publication
Ingredients
- 1 can diced tomatoes
- 2 cups chicken or vegetable stock
- 1 tbsp shaoxing or soy sauce
- Good pinch white pepper
- Salt, to taste
- 2 eggs, beaten
- 1 tsp cornflour, dissolved in a little water
- Sliced spring onion, to garnish
- Sesame oil, to garnish
Method
- In a medium pot over medium-high heat place tomatoes, stock, soy, pepper and salt. Bring to a boil.
- Once boiling, turn the heat down to low and drizzle in the two beaten eggs in a circular motion to create a thin ribbon of egg. Allow the egg to set for a moment then stir through cornstarch slurry.
- Stir through spring onion and a drizzle of sesame oil. Serve hot with extra seame oil and spring onion to garnish.
