Name: Tomato Egg Drop Soup
Ingredients: 4 tbsp Sesame Oil; 1 Medium Onion, peeled + chopped; 4 cloves Garlic, peeled + chopped; 1 28 fl/oz Can Diced Tomatoes; 2 c Chicken Stock (homemade or purchased) (Use veggie stock to make vegetarian if you want); 6 tbsp Soy Sauce; 1/2 tsp Ground Black or White Pepper; Salt, to taste; 2 Eggs, beaten; 1 1/2 tsp Cornstarch, mixed with 2 tbsp water; Sliced Scallions, or Chopped Cilantro or Basil

Tomato Egg Drop Soup

One of those classic recipes that always pleases. Rich, comforting, and takes minutes to throw together.

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Course Appetizer, Side Dish, Snack, Soup

Cuisine Chinese

Ingredients

4 tbsp Sesame Oil
1 Medium Onion, peeled + chopped
4 cloves Garlic, peeled + chopped
1 28 fl/oz Can Diced Tomatoes
2 c Chicken Stock (homemade or purchased) Use veggie stock to make vegetarian if you want
6 tbsp Soy Sauce
1/2 tsp Ground Black or White Pepper
Salt, to taste
2 Eggs, beaten
1 1/2 tsp Cornstarch, mixed with 2 tbsp water

Optional Garnish

Sliced Scallions, or Chopped Cilantro or Basil

Instructions

Heat the sesame oil in a soup pot or wok over medium low heat. Add the onion and garlic and sauté, stirring often, until golden and soft, 5-7 minutes. Add tomatoes, chicken stock, soy sauce, ground pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on; simmer for a few minutes, stirring occasionally. 
Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect. 
Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using. So good!