Tomato Egg Drop Soup
A flavorful tomato egg drop soup, highlighting fresh tomatoes and spring onions, makes an ideal light starter.
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Instructions
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Heat oil in a wok or saucepan, then stir-fry spring onions until fragrant.
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Add chopped tomatoes and cook for 30 seconds.
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Pour in chicken broth, bring to a boil, and simmer for 1 to 2 minutes.
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Add eggs, return to a boil, and season with sugar and salt.
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Garnish with spring onions or a drizzle of sesame oil.
Nutritional Info (per serving)
Calories:
94 kcal
Carbohydrate:
4 g
Cholesterol:
98 mg
Fiber:
1 g
Protein:
5 g
Saturated Fat:
1 g
Sodium:
1108 mg
Sugar:
3 g
Fat:
6 g
Unsaturated Fat:
0 g