Ingredients
- 2 Large ripe tomatoesdiced
- 3 cups Chicken brothor vegetable broth
- 2 Large eggslightly beaten
- 2 Cloves Garlicminced
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 Green onionsthinly sliced
- 1 tablespoon Vegetable oil
Directions
Savor the Simplicity: Whip Up a Deliciously Nutritious Tomato Egg Drop Soup in Just 25 Minutes!
A Perfectly Balanced Fusion of Ripe Tomatoes, Silken Egg Ribbons, and Savory Broth Infused with Garlic and Soy, Finished with a Garnish of Fresh Green Onions. Each Serving Offers a Palate-Pleasing Medley of Flavors with Just 150 Calories and 9 Grams of Protein—A Heartwarming, Wholesome Treat for Two!
Steps
1 Done | Heat vegetable oil in a pot over medium heat. Add minced garlic and cook until fragrant, about 1 minute. |
2 Done | Add diced tomatoes to the pot and cook until they start to break down and release their juices, about 5 minutes. |
3 Done | Pour in chicken or vegetable broth and bring to a simmer. Stir in soy sauce, sugar, salt, and black pepper. |
4 Done | Once the soup is simmering, slowly pour in the beaten eggs while stirring gently with a fork to create egg ribbons. |
5 Done | Cook for another 2-3 minutes until the eggs are fully cooked and soup is heated through. |
6 Done | Taste and adjust seasoning if necessary. |
7 Done | Serve hot, garnished with sliced green onions. |
