This 15 Minute Tomato Egg Drop Soup Will Be Your New Favorite Breakfast!

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

Core and cut 2 medium-sized tomatoes into small bite-sized pieces.

Optionally, peel the tomatoes by scoring the bottom and blanching in boiling water for 30 seconds, then shocking in ice water.

Smash and chop 1 clove of garlic finely.

Slice 2 green onions, keeping the white parts separate for cooking and the green parts for garnish.

Crack 2 eggs into a small container, add a pinch of salt, and beat well.

Make a cornstarch slurry by mixing 1 tbsp of cornstarch with 2 tsp of water.

In a wok or pot, heat 2 tbsp of oil over medium-high heat.

Add the chopped garlic and white parts of the green onions to the hot oil and sauté for about 30 seconds.

Add 0.5 tbsp of soy sauce to the sautéed garlic and green onions, cooking for an additional 20 seconds.

Add the chopped tomatoes to the pot and stir-fry for about 2 minutes until they release their juices and start bubbling.

Pour in 3.5 cups of water, 1 tbsp of chicken bouillon powder, and 1.5 tbsp of ketchup, then bring to a boil and simmer for about 3 minutes.

Taste the soup and add salt and black pepper to taste, then let it simmer for 2 more minutes.

Stir the cornstarch slurry to mix well before adding it to the soup to thicken it.

Reduce the heat to medium and slowly pour in the beaten egg mixture while stirring gently to create egg ribbons.

Turn off the heat and stir in the green parts of the green onions and 0.5 tsp of toasted sesame oil.

Serve the soup in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens