Tomato Egg Drop Soup

🧂 Ingredients

• olive oil
• 3 shallots, thinly sliced
• 3 medium tomatoes, cut into wedges

  (or 4 small tomatoes)
• 1/2 teaspoon salt
• 3 1/4 cups chicken broth

  (or just plain water)
• 1 tablespoon fish sauce

  (or to taste)
• 3 large eggs, beaten
• black pepper
• thinly sliced scallions
• roughly chopped cilantro

Instructions

• 1 Place a pot over medium heat and add some oil. Once the oil is hot, add sliced
  shallots, stir and cook until fragrant and just lightly browned.
• 2 Add tomato wedges, continue to stir and cook until the outside of tomatoes
  starts to look soft and mushy. Add salt and give everything a quick stir.
• 3 Add chicken broth (or water) to the pot. Bring the soup to a boil, then lower to
  a simmer and continue to cook for a few minutes to let the flavors combine.
  Season with fish sauce to taste.
• 4 While the soup is simmering, drizzle the beaten eggs slowly into the pot while
  stirring in a circular motion with a pair of chopsticks or a ladle. Depending on
  the speed you stir, you will have large or small egg ribbons. Don't stir too
  fast which will break up the eggs into tiny pieces.
• 5 Sprinkle the soup with black pepper, chopped scallions and cilantro. Transfer to
  serving bowls and serve immediately.

Nutrition Info