10-minute Tomato Egg Drop Soup | Marion's Kitchen (2024)

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10-minute Tomato Egg Drop Soup

Ingredients

Steps

• 

  Season the tomatoes with salt and allow them to sit for a couple of minutes before using.

• 

  Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg.

• 

  Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.

10-minute mealsComfort foodEggsFamily favouritesSoupsWinter warmer

2 large tomatoes, cut into wedges

1 tbsp vegetable oil

½ garlic clove, finely grated

6 cups chicken stock

2 eggs, lightly whisked

2 tbsp corn flour (cornstarch), mixed with 2 tbsp water

2 tbsp soy sauce

¼ tsp ground white pepper

2 spring onions (scallions), sliced

sea salt