Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, summer soup ~~ tomato egg drop soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

If the thought of making soup in the middle of summer has you scratching your head, read on! Tomato Egg Drop Soup: A Summer Staple. Having soup in the summer is unthinkable to many.

Summer Soup ~~ Tomato Egg Drop Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Summer Soup ~~ Tomato Egg Drop Soup is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook summer soup ~~ tomato egg drop soup using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Summer Soup ~~ Tomato Egg Drop Soup:

1. Make ready 4 tomatoes cut into small chunks
2. Take 4 Eggs beaten
3. Take 2 table spoon olive oil
4. Prepare To taste salt
5. Prepare To taste chicken powder
6. Prepare To taste pepper
7. Take 1 tea spoon cornstarch (mixed wt water)
8. Make ready 4-5 cups water (i use small soup bowl)

My version includes ground meat for flavor and texture because that's the way my Dad made it. Tomato Egg Drop Soup is a dish with tomato-based broth and egg swirls made by pouring beaten eggs into the soup while stirring. It is very quick and easy to make, and you can serve it with rice, a main dish and a vegetable dish for a complete family meal. Egg drop soup is an easy Chinese favorite and a delicious dinner starter.

Steps to make Summer Soup ~~ Tomato Egg Drop Soup:

1. Heat up olive oil in the pot and pour in chunks tomato and fry untill soft
2. Pour in water and bring it to a boiling and add salt, chicken powder, pepper, stir and mix well then taste it,
3. Stir the cornstarct water again and pour it in the boiling tomato. Simmer to boil again
4. And then slowly pour the whisked egg in and stir around using spoon or chopstick.
5. Turn off the heat when the soup comes to boil again and serve immediately in a soup bowl,Happy cooking :)

The English name—rather literally—comes from dropping a raw, lightly-beaten egg into hot chicken broth, but the direct Chinese translation is "egg flower soup" because of the floating petal-like pattern that the egg makes as it cooks and swirls. Today I'm sharing a very homely dish: Egg drop soup with tomato (番茄蛋汤), one of the most popular soups on the dining table of Chinese households. My version of this classic dish requires neither chicken stock nor corn starch. The use of ripe tomatoes provides a very refreshing taste and texture. Or the Cantonese corn and fish maw soup, a brilliantly yellow seafood stock with sweet corn and egg drop.

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