Easy Egg Drop Tomato Soup Recipes

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

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.

TOMATO EGG DROP SOUP

Steps:

• Gather the ingredients.
• Heat the oil in a wok or saucepan and stir-fry the spring onion until fragrant.
• Add the chopped tomatoes and cook for 30 seconds.
• Add chicken broth or stock into the pot or wok and bring it to a boil. Let it boil for 1 to 2 minutes before you add the eggs.
• After adding the eggs to the soup, bring it to a boil again and season with sugar and salt.
• Garnish this soup with spring onions or a drizzle of sesame oil for seasoning.

EASY EGG DROP SOUP

Steps:

• Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
• Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

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 SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

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.