Bowls of tomato egg drop soup are commonly seen on tables in Chinese households, especially in the summertime when tomatoes are plentiful.
Tomatoes and eggs just go together, and many food cultures know it.
If the thought of making soup in the middle of summer has you scratching your head, read on!
TOMATO EGG DROP SOUP: A SUMMER STAPLE
Having soup in the summer is unthinkable to many. But if you let me take you back to the many hot summers I spent in Shanghai, you’ll find out why people in those days did exactly that.
That said, serve this soup at whatever your preferred temperature is. Now that I can sit in comfortable air conditioning, I’ll serve it warm or hot.
It doesn’t get much simpler than this recipe, but the flavors are really delicious. The eggs in chicken stock create a rich flavor that contrasts with the tart tomatoes. Scallions and cilantro can be added for brightness, and you have a soup that’s the perfect accompaniment to any meal.
Tomato eggdrop soup
Ingredients
- 4 Tomatos, cut into wedges
- 2 eggs, beaten
- 2 gloves garlic, peeled and minced
- 1 shallot, peeled and minced
- 1 tbsp vegetable oil
- 1 liter (4 cups) Chicken stock I used the powder one.
- 1 tbsp fish sauce
- 2 tbsp sugar
- 3 tbsp rice vinegar
- 2 green onions
- 1 Cilantro stems removed (optional)
- Freshly ground black pepper, to taste
Instructions
Steps
- 1. Add 1 tablespoon of vegetable oil into a pot over medium heat along with minced garlic and minced shallots, saute until garlic and shallots are golden, about 3 to 4 minutes.😉
- 2. Add the tomato wedges and sauté for 2 minutes.
- 3. Next, add the chicken broth and bring it to a boil.
- 4. Once boiling, turn it down to simmer over medium-low heat. Season with fish sauce, rice vinegar and sugar.
- 5. Stream in the beaten eggs slowly while swirling the soup so you can create ribbons of eggs.
- 6. Garnish each bowl with green onions and black pepper.And your done! Enjoy!
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