Egg Drop Soup

Name: Egg Drop Soup
Ingredients: vegetable oil, for stir-frying; 2 tomatoes, diced; 4 cups water; 2 eggs; 1 tablespoon cornstarch, dissolved in 2 tablespoons water; 1/2 teaspoon white pepper; 1 tablespoon sugar; 1 teaspoon salt; sesame oil, for drizzling; 1 stalk scallion, chopped thinly

10 ingredients

6 steps

Ingredients

vegetable oil, for stir-frying
2 tomatoes, diced
4 cups water
2 eggs
1 tablespoon cornstarch, dissolved in 2 tablespoons water
1/2 teaspoon white pepper
1 tablespoon sugar
1 teaspoon salt
sesame oil, for drizzling
1 stalk scallion, chopped thinly

Directions

1

Heat up a wok on medium-high heat. Add a couple of tablespoons of oil, and, when oil is hot, add in tomatoes and stir-fry for a few seconds.
2

Add water and bring to a boil. Then, turn heat down to medium and simmer for 3 to 5 minutes.
3

In a bowl, beat the eggs so that you can't tell the difference between white and yolk anymore.
4

Add in dissolved cornstarch, white pepper, sugar, and salt to the water/tomato soup, and simmer for another 1 to 2 minutes.
5

Turn heat to low and slowly stream in egg mixture, using your other hand to gently and slowly stir the soup in the one direction. The egg will spread out and begin to wisp and feather beautifully. When egg wisps float to the surface, turn the heat off.
6

Drizzle over some fragrant sesame oil and top with scallions.