Tomato Egg Drop Soup with Dumplings

Ingredients

• 2 medium Tomatoes (Fresh, ripe; diced)
• 4 cups Chicken broth (or vegetable broth) (Low‑sodium)
• 2 large Eggs (Beaten lightly)
• 6 pieces Frozen dumplings (pork or vegetable) (Thawed briefly in warm water or added directly)
• 1 tablespoon Soy sauce (Light soy sauce)
• 1 teaspoon Sesame oil (Adds nutty aroma)
• 1 teaspoon Fresh ginger (Minced)
• 1 clove Garlic (Minced)
• to taste Salt
• to taste White pepper
• 1 stalk Green onions (Thinly sliced for garnish)

Instructions

1. Prep Ingredients

   Dice the tomatoes, mince the garlic and ginger, and beat the eggs in a small bowl.

   Time: PT5M

2. Simmer Broth with Tomatoes

   Add the chicken (or vegetable) broth to the saucepan and bring to a boil. Stir in the diced tomatoes, minced garlic, and ginger. Reduce to a gentle simmer for 3 minutes.

   Time: PT3M

   Temperature: Boiling

3. Cook Dumplings

   Add the frozen dumplings to the simmering soup. Cook for about 4 minutes, or until they float and are heated through.

   Time: PT4M

   Temperature: Simmer

4. Season the Soup

   Stir in the soy sauce, sesame oil, and season with salt and white pepper to taste.

   Time: PT1M

5. Create Egg Ribbons

   Turn the heat to low. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion to form silky ribbons.

   Time: PT1M

   Temperature: Low simmer

6. Finish and Serve

   Remove the pot from heat, ladle the soup into bowls, garnish with sliced green onions, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

10g

Carbohydrates

15g

Fat

7g

Fiber

2g