Tomato Egg Drop Soup is a simple and comforting dish made by combining tomatoes, eggs, and various seasonings in a broth base. This soup is popular in Chinese cuisine and is known for its light yet flavorful taste, making it a favorite choice for a quick and satisfying meal.

15 g shallot oil

15 g fried shallot

250 g tomato, cut into wedges

1 tbsp cooking wine

1 tbsp soy sauce

½ tsp sesame oil

15 g ketchup

700 g water

1 tsp chicken stock

1 pinch salt

2 eggs, lightly beaten

1 spring onion, chopped

1 pinch white pepper

Place shallot oil, fried shallot and tomatoes into mixing bowl, stir fry 5 min | Varoma | Speed 1.

Add rice cooking wine, soy sauce, sesame oil, and ketchup. Stir and cook for 30 sec | 120°C | Speed 1.

Add water, chicken stock and salt, cook 10 min | 100°C | Speed 1.

Cook 1 min | 100°C | Speed 1. Meanwhile, pour lightly beaten eggs slowly onto mixing bowl lid, let it drizzle around measuring cup in a thin stream onto rotating blades. If necessary, lift measuring cup up slightly to assist eggs drizzling down. Ladle the soup into bowls and garnish with chopped scallions and white pepper to taste. Serve hot.

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Tomato Egg Drop Soup

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