Tomato Egg Drop Soup. Heat the vegetable oil in a saucepan over high heat. 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.

If the thought of making soup in the middle of summer has you scratching your head, read on! Tomato Egg Drop Soup: A Summer Staple. Having soup in the summer is unthinkable to many. You can have Tomato Egg Drop Soup using 4 ingredients and 1 steps. Here is how you cook it.

Ingredients of Tomato Egg Drop Soup

It's 5 of tomatoes, diced.
It's 2 of eggs.
Prepare of Sesame oil.
It's of White pepper.

Successful tomato egg drop soup has a strong sweet and sour taste. Without the help of canned tomatoes, I fry one tomato until very thick and soft. During the strongly boiling process, the tissues are broken and spread evenly in the soup base, which provides the very basic aroma of a tomato soup. Add the sesame oil after finish the tomato egg drop soup, the flavor will not be.

Tomato Egg Drop Soup instructions

Boil water and add tomatoes. Continue to boil until the tomato are breaking apart. Add white pepper and salt to taste. Boil again then slowly drop the beaten eggs. Simmer a while then cover and serve.

Use a fork to lightly beat the eggs in a cup; season lightly with salt and pepper, then add to the soup, whisking constantly, until well distributed and ribbony. Both sweet and sour, the Tomato Egg Drop Soup is a dish that will whet one's appetite. Hailing from China, this dish is incredibly easy to prepare, with no special herbs or special techniques other than swirling in of the egg whites to create the egg strands. A truly versatile dish, you can have it as an appetizer, a side dish or even a light meal. When shimmering, add the onion and cook until soft, about four minutes.