Egg Drop Tomato with Green Chilies Soup
Elevate your soup game with this flavor-packed Egg Drop Tomato with Green Chilies Soup, a vibrant and comforting dish that perfectly balances tangy tomatoes, spicy green chilies, and silky egg ribbons. This quick and easy recipe comes together in just 25 minutes, making it an ideal choice for busy weeknights or a cozy starter for a dinner party. Infused with aromatic garlic, sesame oil, and soy sauce, and thickened with a cornstarch slurry for a velvety texture, every spoonful delivers bold umami flavors with a subtle kick of spice. Garnished with fresh green onions for a pop of color, this fusion of classic egg drop soup and zesty tomato base will impress your taste buds and warm your soul. Perfect for those seeking a quick, nutritious, and flavorful soup recipe, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium Tomatoes
- 2 small Green chilies
- 2 large Eggs
- 4 cups Vegetable stock or chicken stock
- 2 cloves Garlic
- 1.5 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 stalks Green onions
- 1 tablespoon Oil
Instructions
Start by preparing the ingredients. Dice the tomatoes into small chunks. Finely mince the garlic and green chilies. Slice the green onions thinly, separating the green and white parts.
In a small bowl, beat the eggs until combined. Set aside.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set this aside as well.
Heat 1 tablespoon of oil in a large pot over medium heat. Add the minced garlic, white parts of the green onions, and green chilies. Sauté until fragrant, about 30 seconds.
Add the diced tomatoes into the pot and cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Pour in the vegetable stock or chicken stock along with the soy sauce, salt, and white pepper. Stir well and bring to a boil.
Reduce the heat to a simmer and stir in the cornstarch slurry to thicken the soup slightly. Allow it to cook for 1-2 minutes.
Turn the heat to low and slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently with a spoon to create the characteristic egg ribbons.
Drizzle sesame oil over the soup and give it one final stir. Taste and adjust seasoning with additional salt or soy sauce if needed.
Ladle the soup into bowls and garnish with the green parts of the green onions.
Serve hot and enjoy your Egg Drop Tomato with Green Chilies Soup!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
