Life is slowly returning to normal. With the Olympics in town, I couldn’t not be surrounded by sports fever. I attended 11 events in total, mostly through friends of friends with last minute tickets. Conversations around me all centered around tickets: who has them, who’s willing to sell them, and why the heck they’re all "sold out" but the venues are still half empty. The past two weeks have been fun, but also exhausting…too many early morning events, crowds galore, hour-long waits for security check, bad stadium food, and late night carousing (the last, though, was no fault of the Games themselves.)
I’m continuing with the healthy recipes to combat the massive amounts of fried food I have been eating. Last week I posted Sichuan-Style Snow Peas, a light stir-fry. Today’s tomato egg drop soup is even healthier if you consider the lack of cooking oil. It’s also incredibly simple, which no special technique other than the swirling in of the egg whites to create the egg strands. Just pour slowly and stir at the same time.
Related recipe:
Seaweed Egg Drop Soup
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Tomato Egg Drop Soup
Serves 4
4 to 5 cups chicken stock
2 teaspoons grated ginger
3 firm tomatoes, cut into wedges
1 tablespoon light soy sauce
1 teaspoon caster sugar
1/2 teaspoon ground white pepper
1 teaspoon sea salt
1 egg white
1 teaspoon sesame oil
Cilantro sprigs or thinly sliced scallions for garnish
Bring stock to boil. Add ginger, soy sauce, sugar, white pepper, and salt and cook for 2 to 3 minutes. Add tomatoes and cook for just another minute or 2 (careful not to overcook them.) Turn off heat.
Slowly pour the egg white into the soup in a steady stream while continuously stirring. Drizzle in sesame oil. Divide into individual bowls, garnish with cilantro or scallions, and serve.
{ 6 comments… read them below or add one }
mm that looks delicious and so easy to make :)
buuut how much egg white do you use? just 1 egg’s worth?
lauren – 1 egg white is enough for 4 servings and the amount of stock in the recipe. If you increase the amount of stock, you can add 1/2 or 1 more egg white.
I lived in China 2002-2003 and ate this soup at least once a week, but never found a recipe for it (which killed me b/c I knew it had to be simple). Thank you!
my mom made this in the summer when i was a kid in the ’50′s…never thought of it as Chinese… just assumed it was part of that weird chinese-american food experience. its very much like the canned Del Monte cream corn with chicken stock egg drop soup…funny thing, found the same version of this soup in vietnam a few months ago.
How long do you stir for?