Posted on Wed 5th June 2024
Tomato Egg Drop Soup
A simple Chinese classic soup, perfect as a starter before your main meal or even to have in-between as a refresher.
Cuisine
Chinese
Time
10 mins
Servings
2
![recipe](https://school-of-wok.s3.eu-west-2.amazonaws.com/recipes/show_images/86b63a3c94a754b6f4ffd55cae845e32.jpg)
Ingredients
- 1l chicken stock
- 1l water
- 2 eggs
- 4 tomatoes
- 2 onions
- 2 stalks celery
- 2 slices ham or bacon
- 2 spring onions
- 3 tablespoons cornflour paste
- 1/2 teaspoon Amoy sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon Rajah white pepper
- Black vinegar (optional)
Method
Preparation
Slice the spring onions into small rings, and set aside to use a garnish later.
Cooking
Heat 1 tablespoon of vegetable or garlic oil in a saucepan over a high heat until smoking-hot. Add the tomatoes and cook until softened. Add the chicken stock, water , stir in the sesame oil, salt, sugar, and white pepper. Then add the roughly chopped onions, ham and celery.
Add the cornflour paste to thicken the stock, simmer for 3-4 minutes.
Whisk the eggs and season with salt, pepper and sesame oil. Set aside.
Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.
Serve and garnish with spring onions and black vinegar.