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Tomato and Egg Drop Soup Recipe (with Video)

Mushroom-free, Soup, Peanut-free
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By
magsspicedkitchen

Discover our Tomato and Egg Drop Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 5min | Cook 10min

Ingredients

Ingredients
- 2 Tomatoes
- 2 stalks Scallions
- 2 Large eggs
- 0.25 tsp Salt
- 1 tbsp Oil
- 4 cups unsalted chicken broth
- 1 tsp Salt
- 0.25 tsp White pepper
- 1 tbsp Sesame oil
Cornstarch Slurry
- 2 tbsp Cornstarch
- 2 tbsp water
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Directions

Preparation
1. Dice the tomatoes and whisk the eggs in a bowl with 1/4 tsp salt.
Start Cooking
1. In a soup pot over medium heat, add oil and scallions.
2. Stir for 30 seconds until fragrant.
3. Add the tomatoes and cook until softened, about 3 minutes.
4. Pour chicken broth or water and bring it to a boil.
5. Add cornstarch water and mix well.
6. Slowly add the whisked eggs as you stir in one direction, creating a whirlpool.
7. Turn off the heat and season with salt, white pepper, and sesame oil.
Garnish
1. Garnish with cilantro or scallions.

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