A little color and texture boost sets this egg drop soup apart.
Tomato Egg Drop Soup
Chef Linda Huang
4
10 minutes
8 minutes
Chinese
Soup
The Shaoxing wine this recipe calls for is a type of Chinese yellow rice wine; you can find it at specialty Asian markets.
Ingredients
- 1⁄2 tbsp vegetable oil
- 2 cloves garlic, sliced
- 1 tsp minced ginger
- 1 large tomato
- 3 cups water or chicken broth
- 1 tsp salt
- 1 large egg
- 1 tsp Shaoxing wine
- 1 tbsp chopped green onion
- Black pepper, to taste
Tools
- Prep Bowl Set
- Mini Whisk
- Medium Saucepan
- Soup Bowls
Directions
Cut the tomato into medium dice.
In a small bowl, beat the egg together with the Shaoxing wine.
Heat a medium saucepan over high heat. Once the pot is hot, swirl in 1⁄2 tbsp oil and add the ginger and garlic.
Stir for 30 seconds. Add the tomato, stir for about 3 minutes. Add the water and bring to a boil.
Let boil for 3 minutes and add the salt, boiling for another minute. Turn off the heat, pour in the papered egg, cover with the lid for about 1 min.
Sprinkle green onion in and serve.