Friday, June 18, 2010

Tomato and Egg Drop Soup

CookBook Challenge Week - 34

I often look for warm soup in cold and windy wheather and I really love home-style soup which is easy to prepare. I would say this is a delicious and nutritional soup.

3 cups chicken broth or any homemede stock
2 eggs, lightly beaten
2 tomatoes, slice into 6
1 tsp sesame oil
Salt and white pepper to taste
1/2 tsp sugar
15g Bean vermicelli / glass noodle (optional), ready according to direction at the packaging
Coriander and spring onion (cut diagonally 1 inch) 

  1. Bring broth or stock to boil.
  2. Add in sesame oil, salt, pepper and sugar. Stir. At this point you can add in ginger slice if you use any.
  3. Add in tomatoes. Cook for about 1 minute.
  4. Very slowly pour in the eggs in a steady stream. Use fork to gently stir the egg in clock wise until the form thin streams. 
  5. It will be ready to serve when the egg turn yellowish. You may stir glass noodle at this point.
  6. Serve. Garnish with coriander and spring onion.

  • You may add cornstarch to your soup : 1 tsp cornstarch to 2 tsp water
  • Add a slice of fresh ginger, This is good for colds and flu

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