20-Minute Egg Drop Tomato Soup

Ingredients

• 6 vine tomatoes (halved)
• 3 garlic cloves (minced)
• 15 g ginger (thinly sliced)
• 2 spring onions (thinly sliced, whites and greens separated)
• 1.4 L chicken broth (can use bone broth or chicken bouillon powder dissolved in water)
• 0.25 tsp ground white pepper
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 3 eggs (whisked)
• 1.5 tbsp cooking oil (for frying)

Steps

1. 1

   Mince the garlic, thinly slice the ginger, and thinly slice the spring onions, keeping the white parts and green parts separate. Chop the vine tomatoes into halves.

2. 2

   Heat 1-2 tbsp of oil in a large pot over medium heat. Add the minced garlic and sliced ginger, frying for about 30 seconds until fragrant.

3. 3

   Add the halved tomatoes and the white parts of the spring onions to the pot. Sauté until the tomatoes begin to break down and become jammy.

4. 4

   Pour in the chicken broth, then add the ground white pepper, light soy sauce, and sesame oil. Stir well to combine.

5. 5

   Bring the soup to a gentle boil. Once boiling, slowly pour the whisked eggs into the soup from the top.

6. 6

   Let the eggs sit undisturbed for 30 seconds to 1 minute to allow them to set into ribbons, then gently stir the soup. Serve warm with freshly cooked rice.

Notes

If using chicken bouillon powder instead of pre-made broth, ensure it is dissolved in 1.3-1.5L of water. The green parts of the spring onions can be used as a garnish when serving.

Nutrition per serving

• main
• soup
• quick
• easy
• dairy-free
• comfort food