Trending Chinese Tomato Egg Drop Soup

Ingredients

• 1 tomato (skin removed and cut into equal pieces)
• salt (to taste)
• 3 cup boiling water
• 0.5 cup edible mushrooms (such as enoki or sliced shiitake)
• 4 oz tofu (cubed)
• 1 tbsp light soy sauce
• 0.25 tsp ground pepper (white pepper preferred for Chinese soups)
• MSG (a pinch (optional))
• 2 tbsp liquid starch (cornstarch slurry (cornstarch mixed with water))
• 2 eggs (beaten)
• cilantro (for garnish)
• 0.5 tsp sesame oil (for finishing)

Steps

1. 1

   Cut a cross on the bottom of a tomato.

2. 2

   Give the tomato a hot bath (blanch in boiling water) right away, then peel the skin off.

3. 3

   Cut the peeled tomato into equal pieces.

4. 4

   Place the tomato pieces into a wok and add salt.

5. 5

   Stir-fry the tomatoes over low heat until they become mushy and release their juices.

6. 6

   Add boiling water to the wok.

7. 7

   Add the edible mushrooms and tofu to the broth.

8. 8

   Season the soup with light soy sauce, ground pepper, and MSG.

9. 9

   Pour in the liquid starch (cornstarch slurry) to thicken the soup slightly.

10. 10

    Slowly pour in the beaten eggs while stirring or swirling to create egg ribbons.

11. 11

    Add cilantro and a drizzle of sesame oil.

12. 12

    Cook for 3 minutes, then dish up and serve.

Notes

The creator uses 'liquid starch' which is a standard cornstarch slurry used to give Chinese soups their signature body. 'Unexpired tofu' simply refers to fresh tofu.

Nutrition per serving

• soup
• chinese
• tomato
• egg drop
• vegetarian
• healthy
• quick meal