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Egg Drop Soup with Tomatoes
By : Rehana KhambatyCategory : Soup and stew, Egg, Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Discard stems and seeds from tomatoes and cut into 8 wedges each.
- Peel onion and slice halves into thin pieces.
- Heat oil and stir fry onion until soft.
- Add tomatoes and mushrooms and stir again. Add chicken broth.
- When chicken broth begins to bubble, lower heat and simmer for about 5 mis.
- Season with salt, pepper and ketchup.
- Beat egg slightly and add to soup, stirring soup simultaneously.
- When egg seems half cooked, turn off heat.
- Be careful not to overcook egg or it will become tough and stringy.
Ingredients:
4 cups - chicken broth
2 - ripe tomatoes
1/2 - onion
1 - egg
2 tbsps - vegetable oil
2 tbsps - canned mushrooms
1 1/2 tsp - sat
twist - black pepper
1 tbsp - tomato ketchup
4 cups - chicken broth
2 - ripe tomatoes
1/2 - onion
1 - egg
2 tbsps - vegetable oil
2 tbsps - canned mushrooms
1 1/2 tsp - sat
twist - black pepper
1 tbsp - tomato ketchup
RECIPES BY REHANA KHAMBATY
