Craving Soup? This 15 Minute Tomato Egg Drop Soup Will Change Your LIFE! 🔥

By Aaron and Claire · 15 min

Ingredients

Instructions

1. Cut the tomatoes into bite-sized pieces and remove the cores. Optionally, score, blanch 30 seconds and ice-shock them to peel first.
2. Finely chop the garlic. Slice the green onions, keeping whites and greens separate.
3. Beat the eggs with a pinch of salt.
4. Whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.
5. Heat the oil in a wok over medium-high heat. Add the garlic and white onion parts and fry 30 seconds until fragrant. Add 1/2 tablespoon soy sauce and stir 20 seconds.
6. Add the tomatoes and stir-fry 2 minutes until they release juice and bubble. Add the water, chicken bouillon powder and ketchup, bring to a boil and simmer 3 minutes.
7. Season with salt and pepper to taste, then simmer 2 more minutes.
8. Stir the slurry and add it to the wok, stirring until the soup thickens.
9. Reduce heat to medium. Drizzle in the beaten eggs in a thin stream, turn off the heat and gently stir with a ladle to form lacy ribbons.
10. Add the remaining green onions and sesame oil, mix once and serve.

Summarized from Aaron and Claire's video. Watch it for the details.

More recipes with

GarlicEggTomatoScallion