Soothing Tomato and Cucumber Egg Drop Soup
Yes, this is another version of egg drop soup. Look at it this way, this could be a healthier version, simply because there is tomato and cucumber as vegetables. Yet, tomatoes add a very surprising depth to the flavor, and cucumbers add freshness. This is such a quick and easy summer treat!
Ingredients:
1 roma tomato, peeled, sliced into wedges
1 cucumber, peeled, sliced thinly
3 eggs, lightly beaten
1 green onion, thinly sliced
2 heaping TBSP of corn starch
1 cube of chicken bullion
salt to taste
Method:
Heat up about 4 cups of water in a soup pot, add the tomatoes first to bring to a boil. This step is crucial to let the tomatoes fully cook through, soften up and almost melting into the soup. This not only takes out the raw tomato taste, sometimes not everyone likes, and also this deepens the savory flavor of the soup and sweeten up the tomato pieces a bit.
Add cucumber slices and chicken bullion into the soup, and let it boil for a minute or so. Dissolve corn starch in about 1/4 cup of cold water and pour into soup. Stir the soup to evenly distribute the corn starch water. The soup will ever so slightly thicken up a bit but not too much.
Pour in beaten eggs, stir the soup as the eggs are being poured. Thickened soup and moving liquid will ensure the eggs will form very thin and small pieces and suspend in the soup like snow flakes.
Add thinly sliced green onions, kills the heat, taste for seasoning, add salt to taste or a bit more water if it is accidentally too salty.
Dish up and serve. You will be amazed how simple yet tasty this soup is, and everyone will love it.
