Easy Egg Drop Tomato Soup Food

10-MINUTE TOMATO EGG DROP SOUP | MARION'S KITCHEN

10-minute Tomato Egg Drop Soup | Marion's Kitchen image

Not got a lot of time for making dinner? You've got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.

Provided by Bee

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

Step 1.Season the tomatoes with salt and allow them to sit for a couple of minutes before using.
Step 2.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.
Step 3.Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.

EGG DROP SOUP

Egg Drop Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups vegetable stock
4 shiitake mushrooms, sliced
3 ripe heirloom tomatoes, cored and chopped
2 eggs, lightly beaten
1 tablespoon light soy sauce
Sea salt and freshly ground white pepper
1 tablespoon cornstarch blended with 2 tablespoon cold water
1 teaspoon toasted sesame oil
1 scallion, thinly sliced

Steps:

Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.
Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

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