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Tomato Egg Drop Soup Recipe (with Video)

Shellfish-free, Asian, Soup

Discover our Tomato 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

Prep 5min | Cook 10min


- 1 large ripe tomato
- 1 large egg
- 1.5 tbsp Oil
- 3 cups water
- 2 tsp Soy sauce
- 0.5 tsp Salt, or garlic salt
- 0.5 tsp Sesame oil
- 1.5 tsp Corn starch, mixed with 2tbsp water
- Scallion, chopped, for garnish
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1. Heat 1 1/2 tablespoons of oil in a medium-sized pot over medium heat. Once the oil is hot, add the tomato chunks and sauté for 2-3 minutes while gently pressing down on the tomatoes to let the juice out.
2. Pour in the water and add the soy sauce, salt, sesame oil. Bring the soup to a boil, then turn the heat down to a simmer.
3. Mix the corn starch mixture again to make sure the corn starch is completely dissolved. Pour in the corn starch mixture and mix well.
4. Drizzle in the beaten egg slowly into the simmering soup.
5. Let it sit for about 20 seconds, then stir the soup with a spatula or a spoon.
6. Remove from heat, then add some chopped scallion.
7. Ladle soup into a bowl and enjoy.

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