This recipe is the same as for basic Egg Drop Soup, except that I have added two tomatoes cut into 6 equal pieces, and sugar to balance the tomato taste. Western versions often add cornstarch and vegetables; I've included a few variations below.
- 4 cups chicken broth or homemade stock
- 2 tomatoes, cut into 6 equal pieces
- 1 tablespoon sugar
- 1/4 teaspoon white pepper
- Salt to taste
- 2 eggs, lightly beaten
- 1 -2 green onions, washed and cut on the diagonal into thirds
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the tomatoes, sugar, white pepper, and salt. Cook for about one more minute. Very slowly pour in the eggs in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons.
Garnish with green onion and serve hot.
Egg Drop Soup With Tomato Variations:
(These would all be added after the tomato and seasonings. Let the soup cook for a few more minutes before adding the eggs).
*1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir to thicken.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.