Asian cooking made easy – Chinese tomato and egg drop soup

This cloud-textured soup only takes 10 minutes to make and essentially, what you need is 2 eggs. To make it more nutritious, don’t be afraid to make use of stock cubes and meatballs.

Source: http://lh3.ggpht.com/DkcckFyi3b1NuxFl-b7vRab5PeINbyVzBRXYtVW-0v-APKUu5OKHDiu7AwqLUpuS2lz6u0Fufv5_qi1mLgrD=s730

Ingredients (1 serving)

Oil

Shallots, chopped in small pieces

2 bowls of water or stock

2 tomatoes, sliced

2 eggs, beaten

Salt and pepper

A bunch of coriander, chopped

Source: http://www.tastehongkong.com/wp/2009/egg-drop-soup.jpg

Method

Heat oil in a saucepan and stir fry shallots.

Add water or stock and bring it to the boil.

When water is boiling, toss in sliced tomatoes and simmer until soften for a few minutes.

Pour the egg mixture into simmering soup in a thin stream, stir gently until threads form.

Season with salt and pepper.

Turn off the heat. Transfer soup into a bowl before sprinkling coriander on top.