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
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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.