Tomato Egg Drop Soup
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Tomato Egg Drop Soup
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Forget Chinese takeout and make this quick, easy, and utterly delicious Tomato Egg Drop Soup at home.
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Ingredients
- 1 1/2 tablespoons oil
- 1 large tomato cut into small chunks
- 3 cups chicken stock
- 1 1/2 teaspoons light soy sauce
- 3/4 teaspoon toasted sesame oil
- 2 pinches ground white pepper
- kosher salt to taste
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- 1 egg beaten
- 1 scallion finely chopped
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Instructions
- Heat oil in a pot over medium heat. Add the tomato chunks and stir-fry until they soften, about 5 minutes.
- Pour in the chicken stock. Add soy sauce, toasted sesame oil, ground white pepper, and salt to taste. Bring the mixture to a simmer.
- Slowly stir in the cornstarch slurry until the soup slightly thickens. Create a gentle whirlpool with a spoon and slowly drizzle in the beaten egg to form fine ribbons.
- Turn off the heat and ladle the soup into bowls. Garnish with the finely chopped scallion and serve hot.
Nutrition Information
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Calories
147kcal
(7%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
46mg
(15%)
Sodium
401mg
(17%)
Potassium
291mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
351IU
(7%)
Vitamin C
5mg
(6%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 401mg | 17% |
| Potassium | 291mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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