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.
- 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
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.
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.
Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
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.
Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped green onions and cilantro, if using.