This Tomato and Egg Drop Soup is a flavor-packed delight, bringing together the richness of ripe tomatoes and the silkiness of eggs. Quick, easy, and so satisfying—perfect for a cozy night in!
1 : Dice the tomatoes and whisk the eggs in a bowl with 1/4 tsp salt.
2 : In a soup pot over medium heat, add oil and scallions. Stir for 30 seconds until fragrant.
3 : Add the tomatoes and cook until softened, about 3 minutes.
4 : Pour chicken broth or water and bring it to a boil.
5 : Add cornstarch water and mix well.
6 : Slowly add the whisked eggs as you stir in one direction, creating a whirlpool.
7 : Turn off the heat and season with salt, white pepper, and sesame oil.
8 : Garnish with cilantro or scallions. Enjoy!
