Egg Drop Soup (With Tomato)

If you think soup boiling in crock pot or double-boiler for long hour is troublesome, this soup may save you all the troubles! What you need do is to boil some chicken stock on weekend and store it up for use on weekdays. Sounds easy and practical, right?

When I made this, basically vegetables were out of stock, except for 2 tomatoes and some spring onion left in the fridge. So, I decided to pair it up with 2 free range eggs to make this soup. Ended up, it's edible. :) You can always try it with baby spinach or mint leaves. It will taste much better. 

Egg Drop Soup

Serves 2

Ingredients:

500ml of chicken stock
2 free range eggs, beaten
2 tomatoes, diced
1 stalk of spring onion, chopped

Seasoning:

Salt to taste
dash of white pepper
few drops of sesame oil

Garnishing:

1 stalk of spring onion, chopped
1 tbsp of fried garlic

Steps:

1. Bring the chicken stock to boil in a pot. Add the diced tomato and leave it simmering for a while.

2. Pour in the beaten egg around the pot in a clock-wise manner. Do not stir the soup until the egg is cooked.

3. Add seasoning and garnish with spring onion. Serve hot.