Remember those tomatoes I talked about last week? I used them in this soup! This recipe caught my eye, because it’s an interesting take on Egg Drop Soup. I’d never think to add tomatoes to it, but it does make Egg Drop Soup a lot more interesting, and adds a different flavor to the soup.
As it turned out, the weather was a little bit cloudy, and it looked like it was going to rain, so soup turned out to be the right thing to make! Enjoy!
Tomato Egg Drop Soup
Adapted from Into The Vietnamese Kitchen
- 1 1/2 tablespoons of canola or neutral oil
- 1 small yellow onion, choppped
- 3/4 pound ripe tomatoes, cored and coarsely chopped
- 3/4 teaspoon salt
- 1 1/2 tablespoons fish sauce
- 1/3 pound ground pork (or tofu or other vegetarian alternative)
- 5 1/2 cups water
- 2 eggs, beaten
- Black pepper
- Heat the oil over medium heat in a large saucepan. Add the onion and cook for around 4 minutes. Or until it’s soft and fragrant.
- Add the tomatoes and salt, cover, and cook for 4 to 6 minutes. Or until the tomatoes are a thick mixture. Stir occassionally, and lower the heat if neccessary.
- Uncover and add the fish sauce and pork. Add water, raise the heat to high, and bring to a boil. Lower the heat to a simmer and cook for about 15 to 20 minutes. Leave the pot uncovered.
- Just before serving, bring the heat to a simmer. Taste and add extra salt or fish sauce if needed. Turn off the heat, pour in the beaten egg into the soup in a large circle, and stir to break up the egg.
- Sprinkle with pepper and serve.