Love egg drop soup? For the second video in the new Appetite for China Cooking Videos series, I decided to update this post with a fun visual guide on making egg drop soup with tomatoes. Let me know what you think!
I first made tomato egg drop soup in 2008 while living in Beijing during the Summer Olympics. At the time, I was in desperate need of something light and healthy for lunch to go with a salad, to counteract all the fried food I had been eating at the Olympic venues. And what could be more healthy and comforting at the same time than tomatoes and eggs in homemade chicken broth? Over the years I've tweaked the recipe bit by bit and come up with this revised version.
There are few ingredients in this soup, so it's important that the chicken stock (or vegetable stock) be homemade. (You can use either Chinese or Western homemade stock.) If you must use store-bought, try to find organic stock or broth that does not have too many preservatives in the label.Read More