Tomato Egg Drop Soup

1. 1

   Sauté Aromatics

   • Heat vegetable oil in a medium-sized pot or Dutch oven over medium heat.
   • Add the minced garlic, grated ginger, green chili, and chopped spring onion whites. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
2. 2

   Cook Tomatoes

   • Add the finely chopped tomatoes to the pot. Cook for 5-6 minutes, stirring occasionally.
   • Use the back of your spoon to gently mash the tomatoes as they cook to help them break down into a pulpy consistency.
3. 3

   Simmer the Broth

   • Pour in the vegetable broth. Add the light soy sauce, rice vinegar, red chili sauce, salt, black pepper, and sugar.
   • Stir everything together well and bring the soup to a rolling boil.
   • Once boiling, reduce the heat to low and let it simmer gently for 5 minutes to allow the flavors to meld.
4. 4

   Thicken the Soup

   • In a small bowl, whisk the cornstarch with 1/4 cup of cold water until it forms a smooth, lump-free slurry.
   • While stirring the simmering soup continuously with one hand, slowly pour the cornstarch slurry into the pot with the other.
   • Continue to stir and cook for 1-2 minutes until the soup thickens to your desired consistency.
5. 5

   Create Egg Ribbons

   • Ensure the soup is at a gentle simmer (not a hard boil).
   • Slowly pour the lightly beaten eggs into the soup in a thin, steady stream from about 6 inches above the pot.
   • As you pour, use a fork or chopsticks to gently stir the soup in a slow, circular motion. This will create beautiful, thin, silky egg ribbons.
   • Let the soup cook for another 30-60 seconds without stirring to allow the egg to set completely.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the chopped spring onion greens and coriander leaves.
   • Taste and adjust seasoning if necessary. Serve immediately while hot.

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