Empty My Fridge
Traditional Vietnamese Tomato Egg Drop Soup
Ingredients
- Vegetable oil2 tbsp
- Garlic · minced2 tbsp
- Tomato · diced3 cups
- Sugar2 tsp
- Salt1 tsp
- Chicken stock · powder½ tsp
- Fish sauce½ tsp
- Egg · beaten2
- Black pepper · ground¼ tsp
- Scallion · thinly sliced
Instructions
- Heat a small pot or wok over medium-high heat. Add the minced garlic and stir-fry a few seconds until fragrant.
- Add the diced tomatoes and stir-fry until they wilt and release their juices.
- Add the water and/or unsalted stock and bring to a boil. Lower to a low simmer. Season with the sugar, salt, bouillon powder and fish sauce. If using salted stock, reduce the salt to taste.
- Pour the beaten eggs in a thin stream while swirling the soup. The faster you stir, the thinner the egg ribbons.
- Garnish with black pepper and cilantro and/or green onions if you like.
Summarized from Vicky Pham's video. Watch it for the details.
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