Tomato Egg Drop Soup
Budget-friendly, healthy and easy, this Tomato Egg Drop Soup is best served with rice and with other Asian dishes or just simply on its own
Ingredients
- 3 ripe tomatoes (sliced into wedges)
- 1 litre salt-reduced/low sodium chicken stock (NOTE 1)
- 2 cups water
- 300 gm silken tofu (sliced into cubes) (NOTE 2)
- 2 tsp chicken powder (NOTE 3)
- 1 tsp sugar
- 60 gm baby spinach
- 3 large eggs (lightly beaten)
- salt and pepper to taste
Instructions
- Place tomatoes, stock and water in a large saucepan over high. Cook until it starts to boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes or until the tomatoes have softened. Uncover, then add the tofu, chicken powder and sugar, then cook for 2 minutes.
- Add the spinach to the soup and cook until they wilt. Stir the soup in a circular motion, then drizzle the eggs into it. Have a taste of the soup and adjust the salt and pepper to your liking.
Notes
(NOTE 1) Chicken powder - I can't live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder or chicken stock cubes would work as a substitute.
(NOTE 2) Silken tofu is very soft and almost jelly/jello like so it's quite fragile and could break easily whilst cooking. I love using silken tofu in soups because of its silky melt-in-the-mouth texture. However, you could also use regular or firm tofu in this soup.
(NOTE 3) Chicken stock/broth - I prefer using salt-reduced chicken stock because I have more control over the sodium level. This way I can adjust the seasoning in dishes to my liking. It's always better to be under-seasoned than over-seasoned as it's easier to fix.
Serving suggestions - Serve soup as a starter by itself, or as a main with rice and other stir-fries.
Leftovers - Allow the soup to cool completely at room temperature, then transfer into a sealed container and store it in the fridge for up to 3 to 4 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 108kcalCarbohydrates: 7gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 93mgSodium: 268mgPotassium: 471mgFiber: 1gSugar: 3gVitamin A: 1585IUVitamin C: 11mgCalcium: 56mgIron: 2mg