Tomato Egg Drop Soup

In China, egg drop soup is more than just egg and broth.

Ingredients

• 2 tomatoes peeled and cut into chunks

• 1 clove of garlic grated

• 1 tsp of ginger finely diced

• 1/2 tbsp of diced white of the spring onion

• 2 tsp of cooking oil

• 1 tsp of salt or to taste

• 1 tsp of sugar

• 3 cups of chicken stock

• 1.5 tbsp of cornstarch + 3 tbsp of water

• 2 eggs well beaten

• diced spring onion for garnish

METHOD

• Add 2 tsp of cooking oil to the wok along with some aromatics – grated garlic, ginger, and some diced white parts of the spring onion. Stir until fragrant.

• Add the tomato chunks along with the sugar and salt. Saute for a couple of minutes or until you see some tomato juice coming out.

• Pour in 3 cups of chicken stock and bring to a simmer. Thicken the soup with cornstarch water. Turn off the heat and stir in the beaten egg.

• Serve it in a bowl. Sprinkle some spring onion.

• This is the style that my family makes all the time; it has a little touch of sweet and sour taste from the tomato.

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