Tomato Egg Drop Soup
There are as many variations of dan faa tong (egg flower soup) as there are fans of it, yet the core components remain steadfast—a cornstarch slurry thickens the broth, into which ribbons of egg unfurl and bloom. The trick to the latter is slowly pouring the whisked eggs into the swirling broth and then allowing those strands to set before stirring again, lest they break. This rendition has tomatoes for a balance of sweet and sour.—Tara O’Brady
Total 25 min
