Tomato Egg Drop Soup
A comforting soup featuring tender tomato wedges and silky egg ribbons in a savory broth.
Ingredients
- 1 tbsp neutral cooking oil
- 2 cups Roma tomatoes, wedged
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
- 3 large eggs, beaten
- 1 tsp toasted sesame oil
- 1/4 cup green onions, sliced
Instructions
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1
Heat 1 tbsp neutral cooking oil in a medium pot over medium heat.
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2
Add 2 cups wedged Roma tomatoes and sauté for 3 minutes until softened and juices release.
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3
Pour in 4 cups vegetable broth, add 1/2 tsp salt and 1/4 tsp ground white pepper, then bring to a boil.
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4
In a small bowl, whisk 2 tbsp cornstarch and 2 tbsp cold water together, then stir the slurry into the boiling soup to thicken.
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5
Reduce heat to low, stir soup in a gentle swirl, and slowly drizzle in 3 beaten large eggs to form delicate ribbons.
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6
Turn off heat, stir in 1 tsp toasted sesame oil, and garnish with 1/4 cup sliced green onions before serving.