Tomato Egg Drop Soup

Description

 INSTRUCTIONS

1. Boil water with chopped tomatoes in a pot, let it cook for around 2 minutes once it’s boiled, make sure the tomatoes are soft.
2. In a small bowl, whip the eggs until thoroughly mixed, and sit aside.
3. Mix the potato starch, white pepper powder, and sesame oil with one oz of water, stir well.
4. Slowly pour the egg mixture into the soup and gently stir it so that the eggs even out.
5. Slowly pour the sauce mixture into the soup and gently stir it.
6. Add in salt to taste, keep stir for another one minutes.
7. Turn off the stove when it starts bubbling again.
8. Garnish with chopped scallions and serve hot!

 

TIP: when you pour the sauce mixture, you can divide by 2 or 3 times, you don’t need all of it if the soup has already become thick enough.