Prep Time: 10-15 mins Cook Time: 30 mins Yield: Serves 4
Ingredients: Resource from https://redhousespice.com/egg-drop-soup/
3 medium-sized ripe tomatoes
2 eggs + 1 tablespoon water
1 tablespoon cooking oil
1 stalk spring onion, finely chopped
1 teaspoon papery dried shrimp (optional)
1000ml / 4 cups water
1/2 teaspoon salt
1 pinch ground white pepper
1/4 teaspoon sesame oil
Coriander, chopped
Preparation:
Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Remove and peel the skin off from the crosscut. Then dice them into small cubes (See note).
Crack the eggs into a bowl. Add 1 tablespoon of water to the eggs. Whisk until smooth.
Heat up the oil over a high heat in a pot / wok. Fry spring onion and papery dried shrimp until fragrant.
Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then put the lid on.
When the water begins to boil, uncover and slowly pour in the egg whilst swirling around with a spoon.
Turn off the heat when the soup comes back to a boil. Add salt, ground white pepper & sesame oil. Sprinkle over chopped coriander.