Egg Drop Tomato Soup

Ingredients

• 2 cups Chicken or vegetable broth
• 2 tbsp Tomato paste
• 1 tsp Ginger, fresh (grated)
• 1 tbsp Soy sauce
• 2 large Eggs
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 2 tbsp Green onions, sliced(optional)
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   Prep (8 minutes): Grate the ginger, slice the green onions, and beat the eggs in a bowl until smooth. If using cornstarch, stir it with the water to make a slurry.

2. 2

   Simmer base (about 10 minutes): In a small pot, whisk broth and tomato paste until smooth. Bring to a gentle simmer, then stir in ginger and soy sauce. Simmer for 8–10 minutes to meld flavors.

3. 3

   Thicken (optional, 1–2 minutes): If using the cornstarch slurry, stir it into the simmering soup and cook until slightly thickened, about 1–2 minutes.

4. 4

   Add egg ribbons (about 3 minutes): Reduce heat to low. Slowly drizzle the beaten egg into the soup while stirring gently in one direction to form silky ribbons. Cook just until the egg is set, about 1–3 minutes.

5. 5

   Finish (about 1 minute): Turn off the heat and stir in sesame oil if using. Ladle into bowls and top with green onions.