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Egg Drop Soup With Tomato
Ingredients
- 6 c. low-sodium defatted chicken broth
- 1 Tbsp. low-sodium soy sauce
- 1 pch white pepper
- 1 c. diced tomatoes
- 3 ounce hard light tofu diced
- 3 Tbsp. cornstarch dissolved in
- 1/4 c. water
- 2 x Large eggs lightly beaten with
- 2 tsp rice wine
- 1 tsp sesame oil
- 2 Tbsp. minced scallions
Directions
- In large pot, bring the chicken broth to a boil. Add in soy sauce, white pepper, and diced tomato. Boil for 2 min.
- Add in tofu gently. Stir in dissolved cornstarch, stirring continuously till soup is thickened, about 1 minute.
- Fold in beaten egg mix. Stir well. Turn off heat. Garnish with sesame oil and minced scallions. Serve warm.
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