Tomato Egg Drop Soup

• servings: 3 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

8 ounces tomato (we usually use house tomatoes, tomatoes on the vine, or campari tomatoes)

4 cups water (or chicken or vegetable stock for more nutrition)

2 tablespoons white vinegar

2 teaspoons chicken bouillon powder

1½ teaspoons salt

2 large eggs (beaten)

2 stalks green onion (sliced (keep the whites and green separate)

1 teaspoon sesame oil

1 tablespoon oil (for cooking)

Directions

Cut the tomatoes into small chunks. Anything less than 1 inch is perfect. Remove and discard the woody core but reserve as much tomato juice as possible.

In a pot over medium high heat, add the oil. Once the oil is hot, add the white parts of the green onions and stir fry until fragrant. Then add the tomato chunks and stir fry until the tomatoes are softened and almost begin to stew.

Add the water or stock, along with the vinegar, chicken bouillon powder, and salt. Bring to a boil, stirring occasionally.

Once the soup comes to a boil, keep the soup at at high simmer. Slowly drizzle in the beaten egg in a circular motion around the pot then give soup a stir.Note: The sooner you stir, the finer the egg ribbons will be and the longer you wait, the thicker the egg ribbons. We recommend waiting about 5 seconds or until the soup comes back to a boil before stirring for decent size ribbons.

Add the sesame oil and green parts of the green onions. Stir to combine and remove from the heat. Enjoy while hot!

Nutrition

• Calories: 122.4 kcal
• Total Fat: 9.5 g
• Saturated Fat: 1.6 g
• Unsaturated Fat: 7.4 g
• Trans Fat: 0.03 g
• Cholesterol: 124.2 mg
• Sodium: 1549.5 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1.1 g
• Total Sugars: 2.5 g
• Protein: 5.2 g