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.
Nutrition Facts : Calories 94 kcal, Carbohydrate 4 g, Cholesterol 98 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 1108 mg, Sugar 3 g, Fat 6 g, ServingSize 3-4 Cups (3-4 Servings), UnsaturatedFat 0 g
10-MINUTE TOMATO EGG DROP SOUP | MARION'S KITCHEN
Not got a lot of time for making dinner? You've got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.
Provided by Bee
Yield 4
Number Of Ingredients 10
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.
EASY EGG DROP SOUP
This is great on a dreary day, or when your feeling a little under the weather
Provided by Ava
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 8.4 g, Cholesterol 98.9 mg, Fat 3.2 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 1481.9 mg, Sugar 2.5 g
EASY EGG DROP TOMATO SOUP
You can make this tasty soup in the time it takes to open two cans and heat them. Warning - this is not a gourmet soup but it is a step up from canned tomato soup. We love it with grilled cheese sandwiches!!
Provided by sksgrad
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 86, Fat 5.8, SaturatedFat 3.3, Cholesterol 15, Sodium 145.2, Carbohydrate 1.5, Sugar 0.3, Protein 7.4
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.
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- Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
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