Tomato Egg Drop Soup using Canned Tomatoes
Chinese Tomato Egg Drop Soup is made using canned tomatoes for a quick and easy recipe that will warm you on a chilly day. Made with pantry staples, it is ready in under 15 minutes.
Servings 3 Servings
Calories 183kcal
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup chopped onion
- 1 large garlic clove minced
Group-1
- One 14.5 ounce can whole peeled tomatoes crushed
- One 14.5 ounce can Chicken stock we used 33% reduced sodium
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- ¾ teaspoon salt or use as per taste
- ¼ to ½ teaspoon ground black pepper
Group-2
- 1 whole egg plus 1 yolk
- 1 scallion chopped
Instructions
- (Empty contents of canned tomato along with juice, into a bowl and crush tomatoes using hands or a potato masher)
- Heat oil in a medium saucepan over medium heat. When hot, saute onion and garlic for about 1 minute or begins to get translucent.
- Add all group-1 ingredients (including crushed tomatoes along with liquid), increase heat to high and give a good stir.
- After it comes to a boil, reduce heat and let it cook for about 1 minute.
- In the meantime add egg and yolk into a small measuring cup or a small bowl and whisk using a fork, until well combined.
- Stir the soup in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup, in order to create long egg ribbons.
- Let cook for about 30 seconds, stir in scallions and take off heat. Serve hot.
Video
Notes
Chicken stock – We used 33% canned chicken stock. If using regular or no sodium stock then adjust salt accordingly.
Salt – We used regular soy sauce, 33% reduced sodium chicken stock and ¾ teaspoon salt.
Nutrition
Serving: 1 Serving | Calories: 183kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 128mg | Sodium: 883mg | Fiber: 2g | Sugar: 9g