Tomato Egg Drop Soup
This is a fancier version of the all time favorite soup of Chinese restaurants. Believe it or not, one tomato makes a huge difference.
Ingredients:
1 ripe tomato, any variety
4 eggs, lightly beaten
1 heaping TBSP corn starch, dissolved in 3 TBSP cold water, give or take
about 4 cups of water + 1 chicken bullion cube, or 4 cups of chicken stock
Salt to taste
Method:
Boil liquid in a stock pot, add chicken bullion if using it. Score the top of the tomato, just deep enough to break the skin. Once liquid is boiling, put tomato into the pot for about 15 seconds, turn tomato around, so all sides are submerged in boiling liquid. This helps the skin come off easily.
Using a slotted spoon or a regular spoon, take out the tomato, lay on the cutting board for a minute or so to let cool. Peel tomato and cut tomato into wedges or bite size chunks. Shape doesn’t matter much. Put tomato back into the pot and let it boil for a few minutes. The broth will turn slightly pink, and some foam may form on top of the broth. Skim the form off with a spoon if you wish.
Once tomato chunks are soft, give the dissolved corn starch one good stir and slowly drizzle into the pot. The broth shall slightly thicken and seems slightly cloudy in color. Once it comes to a boil again, lower heat to medium low, and slowly drizzle in the beaten egg. Add salt to taste. Enjoy!
