Tomato Egg Drop Soup

Course: Appetizer, Main Course

Cuisine: Asian, North American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 154kcal

Author: Lord Byron's Kitchen

This quick and easy savoury Tomato Egg Drop Soup is prepared from start to finish in about 20 minutes! Better than the soup they serve at your favourite Chinese restaurant, and with an optional splash of hot sauce, the cozy and warm soup is hearty and healthy too!

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Ingredients

4 cups canned diced tomatoes (with juice)
4 cups low sodium vegetable stock
1 cup water
2 tablespoon low sodium soy sauce
1 tablespoon hot sauce, optional
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 large eggs, whisked
3 tablespoons cornstarch (whisked with two tablespoons water)
1/4 cup green onions, thinly sliced
4 teaspoons sesame oil
2 teaspoons toasted sesame seeds
2 tablespoons fresh parsley, chopped (plus more for garnish)

Instructions

Measure the canned diced tomatoes (with the juice), vegetable stock, water, soy sauce, hot sauce, salt, and ground black pepper into a soup pot. Over medium heat, bring the tomato and broth mixture to a low boil.
Once boiling, reduce the heat to a simmer and slowly add the cornstarch and water mixture while continuously stirring.
Next, stir the soup so that it continues to swirl gently around the pot. While the soup circulates, slowly pour the whisked eggs into the middle of the swirling soup.
Allow the soup to simmer for 3 minutes. DO NOT STIR AFTER THE EGG HAS BEEN ADDED! While the eggs cook in the undisturbed soup, sprinkle the chopped parsley into the pot.
Next, ladle the soup into bowls and top each with a little sesame oil, a sprinkling of toasted sesame seeds, sliced green onions, and freshly chopped parsley. Serve immediately.

Nutrition