Egg drop soup recipe using tomato

This egg drop soup recipe is a very quick and simple recipe. The actual cooking time is under 5 minutes.

Tomato and egg are 2 very nutritious food. Research into tomato has revealed that it contains loads of vitamins and minerals while egg is a good source of protein and essential fatty acids minus the animal fats.

I used baby tomatoes cut into halves here. Yummy!

Ingredients
2 tomatoes / 8 baby tomatoes
2 eggs
2 cups soup stock
2 tbsp cooking oil
2 tbsp chopped spring onion
Salt and pepper to taste

Directions

1. Wash and cut the tomatoes into bite-sized quarters
2. Beat the eggs
3. Heat the cooking oil in a saucepan or wok
4. Add the tomatoes and fry quickly for 1 minute
5. Add the soup stock
6. Bring the soup and tomatoes to a boil
7. Add the seasonings
8. Turn off the heat
9. Do the egg drop to create your favorite egg flowers
10. Garnish with chopped spring onions
11. Serve

Want to use this recipe on your blog or online journal? Go ahead but do include the text below. Highlight, copy and paste.
Recipe source: <a href="http://www.homemade-chinese-soups.com/egg-drop-soup-recipe-09.html">Tomato egg drop soup recipe</a>

Search for other soup recipes