Egg Drop Soup with Tomatoes

Japanese foods can not go without soups. I cook miso soup almost everyday, and I cook clear soup like this one often. The trick is to stir the soup after the egg has set. Stirring it before the egg has set will make the soup cloudy.

Preparation time 10min

Ingredients Serves 4

2 tomatoes


2 eggs


800 ml water


1 cube chicken bouillon


3/4 tsp salt


1tsp sesame oil(or olive oil)

 parcely for garnish

Directions

1. Place the water, chicken bouillon, and salt in a pot over heat, then add the chopped tomato.

2. Once the soup has boiled, slowly pour the beaten egg. Let it cook briefly for 5 sec, then turn off the heat and cover with a lid for 10 to 15 sec.

3. Once the egg has set, gently stir the soup, then add sesame oil, put some parcely for garnish.