This tomato egg drop soup for one is easily doubled and is light and delicious while still supplying some protein! Great for after the holiday meal!
This tomato egg drop soup is easily changed up with different flavor profiles as well, ie: Italian, Mexican.
Ingrdients and Variations
Ingredients: White onion, fresh garlic, fresh tomato, salt, pepper, onion powder garlic powder, ground ginger, water, chicken bouillon, oyster sauce, sesame oil.
Variations: 1/2 tsp Dried or 1 tsp fresh Italian seasonings can be used instead of ginger, oyster sauce and sesame oil. 1/2 tsp Mexican oregano, 1/4 tsp ground cumin and 1/2 tsp chili powder can be used in stead of oyster sauce and sesame oil.
Garnish with some sliced green onions and soy sauce or chili oil for Asian flavored, parm for Italian flavored or cotija or queso fresco and hot chili oil for Mexican flavored.
Ingredients
1 tbso butter or oil
2 tbsp finely minced onion
2 cloves garlic, minced
1 large tomato, cored, seeded, skinned and chopped.
2 1/4 cups chicken broth or water
1 tsp Sriracha sauce *optional
1 -2 cubes chicken bouillon if using water
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1/4 tsp ground ginger or 1 tsp fresh minced ginger
1/2 tsp sesame oil
2 tbsp cornstarch
Directions
- Cook onion, tomato and garlic in a tablespoon of oil or butter until soft and transparent. Add spices and toast for a minute then add in 2 cups of water or broth, oyster sauce, sriracha sauce and sesame oil. bring up to almost boiling point.
- While cooking the onions, in a small bowl, beat 1 large egg with a tablespoon of water and set aside.
- Make a cornstarch slurry with cornstarch and 1/4 cup of water or broth and whisk into the soup. Cook until thickened slightly. then drizzle in egg. turn heat to low and cook for 2 minutes.
- Serve with toppings of your choice.