Tomato egg drop soup

Name: Tomato egg drop soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: ripe tomatoes, cut into wedges or diced; unfertilized eggs, beaten; garlic, minced; cooking oil; sugar; salt; soy sauce; ground black pepper; scallions, chopped; coriander leaves, chopped

Canh cà chua trứng

Also called: canh trung ca chua, tomato egg drop soup, canh may

VegetarianSoupVietnameseContains eggWith onion, garlic or similar seasoningsContains egg, gluten, soy

Servings

4 servings

Ingredients

3.3 pcsripe tomatoes, cut into wedges or diced
2 pcsunfertilized eggs, beaten
10 ggarlic, minced
15 mlcooking oil
8 gsugar
5 gsalt
9 mlsoy sauce
0.5 gground black pepper
20 gscallions, chopped
5 gcoriander leaves, chopped (optional)

5 minPrep
10 minCook
15 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Traditional Vietnamese Tomato Egg Drop Soup (Canh Trung Ca Chua)Vicky PhamEgg drop soup with tomato (Canh trung ca chua)Helen's Recipes (Helen Le)All references

Fry the garlic in the oil over medium-high heat until fragrant, then add the tomatoes and cook 1 to 2 minutes until soft and juicy.
Pour in 1 litre of water, bring to a boil, reduce the heat to low and season with sugar, salt and soy sauce.
Keep the soup at a gentle simmer, pour in the eggs in a thin stream and stir gently in one direction. Cook for another 1 to 2 minutes until all the egg has set and no liquid egg remains.
Add the scallions, coriander and pepper and serve hot with rice.

Tips

Use very ripe tomatoes for sweetness and colour.
Stir quickly for fine egg threads and less for larger pieces.

Substitutions

Soy sauce replaces fish sauce and chicken stock, so no stock is needed. The eggs are kept, so the dish is vegetarian with egg.
For a vegan version: omit the eggs and add cubed soft tofu.
For a no-alliums version: omit the garlic and scallions.

Storage

Let cool, keep in a sealed container in the fridge and eat within a day, bringing it back to a boil first.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

100 kcalEnergy
4.5 gProtein
7.5 gCarbohydrate
6.1 gFat
1.5 gFibre
664 mgSodium

An estimate for reference only, not medical advice.