Tomato Egg Drop Soup
This Tomato Egg Drop Soup is a delicious, vegetarian soup that is customizable and filling! For best results, use in-season or heirloom tomatoes!
Ingredients
- 1/2 Tbs Olive Oil
- 1 Tsp Sesame Oil
- 1 Pint Cherry Tomatoes about 2 cups (see notes)
- 2 Cloves Garlic minced
- 2 Tbsp Tomato Paste
- 6 Cups Vegetable Stock or stock of choice
- 1 Tsp Dried Ginger
- 2 Tbsp Soy Sauce
- 1/4 Lb Noodles of choice optional
- 4 Eggs
- 2-3 Scallions sliced
- Sesame Seeds for garnish
- Fresh Basil for garnish
Instructions
- To start, prep all your veggies - cut up tomatoes, mince garlic, cut up scallions, etc.
- Prep your eggs by breaking them all into a bowl and whisking them until the whites and yolks are homogenous. Set aside.
- Bring your olive oil and sesame oil to medium-low heat in a soup pot. Once hot, add in the tomatoes and stir occasionally until tomatoes are cooked down, about 4-5 minutes or so. Keep the pot covered between stirs.
- Then, add in the garlic and cook for another minute. Leave the pot uncovered. We want the garlic to be mellowed but not browned.
- Add in the tomato paste and stir around.
- Then, add in the vegetable stock, soy sauce, and ginger and stir.
- Cover the pot and let simmer for 5 minutes.
- Optional - add in your noodles of choice here and cook for 30 seconds less than the package directs.
- 30 seconds before your pasta should be done cooking, start swirling the soup around with your spoon until you make a whirlpool. Slowly stream in the whisked eggs in a thin stream, stirring constantly, until all eggs are cooked. You should be left with thin ribbons of egg in your soup.
- Take the pot off heat and garnish with scallions, fresh basil, and sesame seeds, if you'd like.
- Enjoy!
Notes
- Either serve this soup immediately, or cook up until the steps where you add in the noodles and eggs. If serving later, reheat the tomato soup mixture then add in the noodles and eggs right before serving.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)