Tomato & Egg Drop Soup

A quick 10 minute dish that will cost you less than $10 to make this winter. For this recipe you just need some tomatoes, eggs, a bunch of spring onions and a few condiments which,  for the most part you’ll have all the ingredients in your fridge and pantry to whip it up. This soup is simple but bursting with flavour from the tomatoes and a lovely silky texture thanks to the egg.

Serves 8-10 people, I prefer to make a big batch of this soup so its super cost effective, this is also a great one you can keep in the freezer. If you want a make a smaller batch, just half/quarter the recipe ingredients, and season to taste.

Ingredients

  • 16 tomatoes, roughly chopped into segments
  • 1 tablespoon worth of garlic and/or ginger finely chopped, optional
  • 1 litre of vegetable stock
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of chilli oil
  • 2 tablespoons of cornstarch or tapioca powder
  • 6 eggs
  • 1 generous pinch of white pepper
  • 1 bunch of spring onions, ends removed and cut into 5cm lengths

Watch the process

 

Method

  1. Heat a large pot with a glug of oil and then add in any garlic, ginger and some white sections of your spring onions roughly chopped to saute in the oil for 30 seconds until fragrant.
  2. Then add in your tomatoes with a pinch of salt and cook on high heat for 5 minutes or until they start to soften and start to become saucy.
  3. Add in the vegetable stock and bring to the boil.
  4. Whilst the soup is coming to a boil, create a cornstarch/tapioca slurry by combining equal parts of the powder and cold water in a bowl until the powder is dissolved.
  5. Add in the soy sauce, sesame oil and a drizzle of chilli oil to season the soup.
  6. Then add in the cornstarch slurry, stir and bring to the boil to thicken the soup.
  7. Whisk your eggs in a bowl with a pinch of pepper and a splash of soy sauce.
  8. As you continually stir the soup with a spoon, slowly pour in the egg mixture into the centre of the soup, you’ll see the egg disperse into silky yellow ribbons.
  9. Add in your spring onions, taste the soup and give it any final seasonings to your taste; add more soy sauce if you want it more salty, chilli oil for more spice/heat and sesame oil if you love the fragrance.
  10. Spoon into bowls and top with some optional fried onions and chilli oil to garnish.

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