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Tomato eggdrop soup

This is my go to soup with ingredients you probably have at home. And it’s so good!
If you want to make it vegan substitute the fish sauce with soy sauce 🌱
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Prep Time 5 minutes
Cook Time 5 minutes
Course lunch, sides, Soup
Cuisine Chinese
Servings 2 people

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!
Keyword 10minutes