Tomato Egg Drop Soup. While water is coming to a bowl, prep your vegetables. Instructions Heat the oil in a soup pot or wok over medium low heat. Now quickly beat the egg in a small bowl and.
Cut one tomato into small dices and the other one into slices. Well beaten the egg until there is a fine layer of small. Pour in water, add ginger and bring all the content to. You can cook Tomato Egg Drop Soup using 4 ingredients and 1 steps. Here is how you cook that.
Ingredients of Tomato Egg Drop Soup
- You need 5 of tomatoes, diced.
- It’s 2 of eggs.
- Prepare of Sesame oil.
- It’s of White pepper.
The soup is a joy to eat, slurping with abandon, your mouth gently, sweetly afire. And somehow it feels quite fitting to pair this soup with this new day. It originated elsewhere, but is surely as at home in the United States as it is in Hong Kong. Tomato and Egg Drop Noodle Soup Print this recipe!
Tomato Egg Drop Soup step by step
- Boil water and add tomatoes. Continue to boil until the tomato are breaking apart. Add white pepper and salt to taste. Boil again then slowly drop the beaten eggs. Simmer a while then cover and serve.
Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve your tomato egg drop noodle soup hot! Bring chicken broth to a boil in a small soup pot. Mix cornstarch with water and set aside.