Not got a lot of time for making dinner? You’ve got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.
10-minute Tomato Egg Drop Soup
2 large tomatoes, cut into wedges
1 tbsp vegetable oil
½ garlic clove, finely grated
6 cups chicken stock
2 eggs, lightly whisked
2 tbsp corn flour (cornstarch), mixed with 2 tbsp water
2 tbsp soy sauce
¼ tsp ground white pepper
2 spring onions (scallions), sliced
sea salt
- Season the tomatoes with salt and allow them to sit for a couple of minutes before using.
- Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg.
- Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.
