Usually when I get cilantro and green onions in a share, I get really excited (!!) and then I make salsa, chermoula, or a sesame noodle bowl. This week I wanted to try something new, and found a wonderful recipe from the food blog The Woks of Life. It is incredibly simple, comes together in about 15 minutes, and is both light and satisfying! I loved the flavours of tomato, cilantro, and green onion mixed in with the sesame oil and soy sauce. Totally new to me and totally love it.
More Magnificent Meal Musings:
- Peperonata (a recipe I made this same week last year)
- Cilantro Chermoula (another recipe from this week last year!)
- Zucchini and Corn Fritters
- Spring Rolls with Cilantro Dipping Sauce
- Cilantro Pesto
Chinese Tomato Egg Drop Soup
I found this recipe on the food blog The Woks of Life. It's totally new to me, and I'm so glad I tried it! This soup is simple and comforting, and makes a light meal or perfect appetizer.
Ingredients
- 2 tablespoons neutral oil
- 8-10 Mountain Magic tomatoes cut into chunks
- 1 cup chicken or veg stock
- 2 cups water or more chicken stock
- 2 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- salt to taste
- 1 egg beaten
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
- 1 green onion finely chopped
- 2 tablespoons cilantro chopped, optional
Instructions
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Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
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Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
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Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
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Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.
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Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped green onions and cilantro, if using.