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15-minute tomato egg drop soup
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Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4


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Step 1

Cut the tomatoes into wedges and whisk the eggs in a small bowl. Set them aside.

Step 2

In a medium-size pot, drizzle a tablespoon of oil and saute the tomato wedges with medium heat for 3-4 minutes or until soft. Sprinkle salt over the tomatoes.

Step 3

Once the tomatoes are softened and the juice comes out, pour the chicken stock, water, and garlic in. Bring it to simmer.

Step 4

Stir the soup gently in one direction and make a whirlpool. Pour the whisked egg slowly to make the beautiful egg drop.

Step 5

Season the soup with soy sauce, white pepper, and sesame oil. Then add the corn starch slurry ( a mixture of corn starch and water).

Step 6

Stir in chopped spring onions when the soup is starting to get thickened and glossy.

Step 7

Make a taste test and add more salt, or soy sauce to your taste if needed. Transfer to a soup bowl and garnish with spring onions or coriander.

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