Description
This simple, tasty tomato egg drop soup is a great side dish in a traditional Vietnamese family meal. This popular side dish can be made in about 15 minutes and utilizes two common ingredients: tomatoes and eggs. It’s so quick, you’ll have time to focus on the other side dishes!
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 3 cups diced tomatoes
- 1 quart water (or half amount unsalted stock of your liking and half amount water)
- 2 teaspoons granulated sugar
- 1 teaspoon sea salt
- 1/2 teaspoon chicken bouillon stock powder
- 1/2 teaspoon fish sauce
- 2 beaten eggs
- 1/4 teaspoon ground black pepper
- Thinly sliced cilantro or green onions (optional for garnish)
Instructions
- Fry garlic: Heat up a small pot or wok over medium-high heat. Add minced garlic and stir fry until fragrant (a couple of seconds).
- Add tomatoes: Toss in the chopped tomatoes and stir fry until wilted and the juices are released.
- Make stock and season to taste: Add in water and/or unsalted stock. Bring the mixture to a boil then reduce heat to a low simmer. Season with sugar, salt, bouillon powder and fish sauce. If using salted stock, you may need to reduce the amount of salt to your taste.
- Make egg ribbon: Pour a thin stream of the beaten eggs as you swirl the soup. This is how you get that pretty egg ribbons. The faster you stir, the thinner the ribbons.
- Garnish and serve: Garnish with ground black pepper and cilantro and/or green onions. Serve with steamed rice and a main protein dish for a complete meal.
- Prep Time: 5
- Cook Time: 10
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese