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!
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
- Wash and cut the tomatoes into bite-sized quarters
- Beat the eggs
- Heat the cooking oil in a saucepan or wok
- Add the tomatoes and fry quickly for 1 minute
- Add the soup stock
- Bring the soup and tomatoes to a boil
- Add the seasonings
- Turn off the heat
- Do the egg drop to create your favorite egg flowers
- Garnish with chopped spring onions
- Serve
Want to use this recipe on your blog or online journal? Go ahead but do include the text below. Highlight, copy and paste.
Search for other soup recipes


