China Egg Drop Soup with Tomato
Egg drop soup—a dish of beaten eggs cooked in hot broth—is a nourishing dish that warms and soothes the body and spirit. When tomato is cooked, it becomes alkaline, and aids in comforting the digestive tract. In addition, egg drop soup is easy and quick to make, light on the wallet, and utterly wholesome and healing.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 large eggs
- 1 Tbsp (15 ml) soy sauce
- 6 cups (1.5 l) bone broth or chicken broth
- 2 medium tomatoes, chopped
- ½ Tbsp (7.5 ml) chopped fresh ginger
- 1 tsp (5 ml) salt
- 4 Tbsp (60 ml) roasted sesame oil (optional)
- 2 Tbsp (30 ml) chopped green onions (optional)
Directions
- Lightly beat eggs and soy sauce together in a bowl.
- Combine broth, tomatoes, ginger, and salt in a 2-quart pot.
- Cover pot, bring mixture to a boil, reduce heat, and simmer for 5 minutes.
- Uncover pot and slowly beat in egg and soy sauce mixture.
- Garnish soup with roasted sesame oil and chopped green onions, if desired.
- Serve soup piping hot.
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