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Tomato Egg Drop Soup
Print Recipe
Title:
Tomato Egg Drop Soup
Contributor:
Jenny Pauls
Catetories:
Asian - Japanese, Chinese, Korean, Soups (non-Asian), Vegetarian (or easy fix)
Recipe:
1-2 T. olive or vegetable oil
1 small onion, thinly sliced
1 t. sugar
5 large ripe tomatoes, peeled and chopped
5 c. chicken broth
1 T. fish sauce
5 eggs, lightly beaten
1 green onion, thinly sliced at an angle
1-2 T. Thai basil, chopped
Heat oil in large saucepan. Add onion and sauté til fragrant. Add sugar and tomatoes and cook 5 minutes, or til tomatoes are very soft. Add chicken broth and bring to a boil. Stir in fish sauce and salt to taste and simmer 10-30 minutes (whatever’s convenient). Return to a boil and drizzle in eggs while stirring. Add green onion and basil. Serve.
