Tomato Egg Drop Soup Recipes

Steps:

• Bring chicken broth, salt, and peas to a boil in a large saucepan.
• Add tomatoes and tofu and cook 5 minutes over medium heat.
• Mix cornstarch with water and stir into the soup.
• Beat eggs lightly in a small bowl.
• Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
• Quickly remove from heat.
• Add sesame oil, green onion, and pepper before serving.

Steps:

• Combine diced tomatoes including juice and chicken broth in a medium saucepan.
• Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose.
• Bring to a boil over medium-high heat stirring occasionally.
• Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir.
• Simmer on med-low heat for 2-3 minutes more.
• Ladle into bowls and serve topped with shredded cheddar.

Steps:

• Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

Steps:

• In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the tomatoes and salt, cover, and cook for 4 to 6 minutes, or until the tomatoes have collapsed into a thick mixture. Stir occasionally and, if necessary, lower the heat to prevent the tomatoes from sticking or scorching.
• Uncover and add the fish sauce and pork. Wield chopsticks or use a spoon to move the pork around the pan so that it breaks up into small pieces. This will make it possible to distribute the pork evenly among the bowls when serving. Add the water, raise the heat to high, and bring to a boil, using a ladle to skim and discard any scum that rises to the surface. Lower the heat to a simmer and cook, uncovered, for 15 to 20 minutes, or until the flavors have developed and concentrated sufficiently to produce a rich broth. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the soup to a simmer. Taste and add extra salt or fish sauce, if necessary. Turn off the heat. Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffonlike pieces. Ladle the soup into a serving bowl. Garnish with the cilantro and a generous sprinkle of pepper and serve immediately.