Simple 15-Minute Chinese Tomato Egg Drop Soup

Ingredients

• 2 tsp neutral oil
• 1 lb ripe tomatoes (5 small or 3 large), diced
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 Tbsp soy sauce
• 1 pinch salt or to taste
• 1 tsp sesame oil
• ⅛ tsp white pepper powder
• 2 Tbsp corn starch, whisked with 2 Tbsp water
• 1 large egg, whisked
• 1 scallion, finely chopped

Directions

1. In a medium pot set over medium heat, drizzle oil and add diced tomatoes. Sauté about 4 minutes or until tomatoes are broken down and deeper in colour.
2. Add broth and water, and bring to a simmer. Add soy sauce, salt, sesame oil and white pepper powder. Re-whisk the corn starch and add to the pot. Let it simmer a minute to thicken slightly.
3. Make sure the broth is at a strong simmer, then drizzlee whisked egg in a thin stream while swirling the broth with chopsticks or a spatula to create the egg “blossoms”. Turn off heat right away.
4. Ladle into serving bowls and top with scallions.