Tomato Egg Drop Soup
4
- Prep Time20 mins
- Total Time25 mins
- Makes4 servings
Produced by Colleen Nicholson, Photography by Christie Vuong, Food Styling by EshunMott, Prop Styling by Madeleine Johari
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
Ingredients
1 tbsp grapeseed oil
4 medium plum tomatoes, cored and roughly chopped
1/2 tsp kosher salt, divided
1 garlic clove, grated
2 cups chicken broth
2 tsp sesame oil
1 tsp low-sodium soy sauce
1/4 tsp ground white pepper
2 large eggs
1 1⁄2 tsp cornstarch
2 green onions, thinly sliced
Maggi Seasoning, optional
Instructions
Heat a pot or wok over medium-low. Add oil, then tomatoes and 1⁄4 tsp salt. Cook, stirring often, until tomatoes start to break down and release their juices, about 5 min. Add garlic and cook for 1 more min.
Add broth, sesame oil, soy, white pepper and 1 3⁄4 cups water. Increase heat to medium-high and bring to a boil.
Beat eggs with remaining 1⁄4 tsp salt in a medium bowl. In a small bowl, stir cornstarch with 1⁄4 cup water until smooth.
When soup starts to boil, slowly pour in cornstarch slurry while stirring soup in one direction, until soup starts to thicken and a whirlpool forms.
From a height so they flow in a thin, steady stream, pour beaten eggs into the whirlpool. Leave to cook undisturbed until eggs firm up, about 30 sec. Ladle soup into bowls, then garnish with green onions, Maggi sauce and more sesame oil, if desired.
Kitchen tip
White pepper has a slightly milder and more earthy flavour than black pepper. Substitute with black pepper, if desired.