Tomato Egg Drop Soup Food

TOMATO EGG FLOWER SOUP

Steps:

• Bring chicken broth, salt, and peas to a boil in a large saucepan.
• Add tomatoes and tofu and cook 5 minutes over medium heat.
• Mix cornstarch with water and stir into the soup.
• Beat eggs lightly in a small bowl.
• Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
• Quickly remove from heat.
• Add sesame oil, green onion, and pepper before serving.

TOMATO EGG DROP SOUP

Steps:

• Place tomato wedges in a shallow bowl. Sprinkle with sea salt flakes and black pepper. Set aside.
• Heat oil in a 2-litre heavy-bottomed saucepan on medium-high heat. Add garlic, ginger and tomatoes. Sauté for 3-4 minutes until tomatoes are starting to soften.
• Mix well.
• Add the stock. Bring to a rapid boil.
• Reduce heat to medium. Using a wooden spoon stir the middle to create a vortex. Pour the egg in a thin stream down the center of this vortex, moving outward in a circular fashion. After you finish pouring, wait a few seconds for the egg to set and gently stir and mix thoroughly.
• Add the cornflour, tamari, vinegar and white pepper. Adjust seasoning if needed. Simmer for another minute or two until the soup thickens. Add spring onion and serve hot.

TOFU AND TOMATO EGG DROP SOUP

Steps:

• Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
• Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
• Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
• When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
• Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.

EASY EGG DROP TOMATO SOUP

Steps:

• Combine diced tomatoes including juice and chicken broth in a medium saucepan.
• Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose.
• Bring to a boil over medium-high heat stirring occasionally.
• Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir.
• Simmer on med-low heat for 2-3 minutes more.
• Ladle into bowls and serve topped with shredded cheddar.

CHINESE TOMATO AND EGG SOUP

Steps:

• Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

EGG DROP RAMEN NOODLE SOUP

Steps:

• Pour chicken stock and water into a large pot and bring to a boil.
• Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
• While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
• Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.

TOMATO EGG DROP SOUP

Steps:

• In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the tomatoes and salt, cover, and cook for 4 to 6 minutes, or until the tomatoes have collapsed into a thick mixture. Stir occasionally and, if necessary, lower the heat to prevent the tomatoes from sticking or scorching.
• Uncover and add the fish sauce and pork. Wield chopsticks or use a spoon to move the pork around the pan so that it breaks up into small pieces. This will make it possible to distribute the pork evenly among the bowls when serving. Add the water, raise the heat to high, and bring to a boil, using a ladle to skim and discard any scum that rises to the surface. Lower the heat to a simmer and cook, uncovered, for 15 to 20 minutes, or until the flavors have developed and concentrated sufficiently to produce a rich broth. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the soup to a simmer. Taste and add extra salt or fish sauce, if necessary. Turn off the heat. Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffonlike pieces. Ladle the soup into a serving bowl. Garnish with the cilantro and a generous sprinkle of pepper and serve immediately.