Tomato Egg Drop Soup

This is a fast, easy to adapt dish that can pull anything you are having for dinner together. I like it with rice or any grain to make it into a meal. I also like to throw any leftover vegetable in at the end, corn is especially good. Chinese dumplings or won tons are good too.

I sometimes leave out the sesame oil and soy sauce and add Parmesan and tortellini, so good, not authentic, but really tasty.

Oh and it is good hot or room temperature. I prefer any leftovers at room temp for breakfast or lunch.

I added rice and some chard today.

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The recipe/method is super easy and found here, on this great website. You need just a few pantry ingredients and about 5 minutes.

Chop up a tomato, beat an egg and make a slurry out of cornstarch and water.

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Cook the tomato and add the other ingredients and stir in the beaten egg and then the cornstarch.

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Do taste it carefully at this point. It will need salt and maybe more pepper.

Keep it simple.

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Or make it more of a meal.

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Have a great week.

See you at pick-up.

Mo

 

 

 

 

 

 

 

 

 

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This entry was posted in 2020, Recipes, Soups, Tomatoes. Bookmark the permalink.