This is the perfect time to make Tomato Egg Drop Soup 🍜 the tomato soup of my childhood wasn’t creamy or out of a can, it was light and brothy with wispy strands of egg. Two tips from Momma Cho when you make this. (1) Don’t whisk the eggs if you’re a fan of poached eggs and (2) if you have lackluster tomatoes, add a little ketchup to amp up the flavor 🙃 Serves 4 In a large pot, combine about 4 cups of chopped tomatoes (the best you can find) and 6 cups water. Bring to a simmer and season with 1 tsp salt, 1/2 tsp white pepper, 1 tsp chicken bouillon (or veggie bouillon), and 1-2 tbsp oyster sauce. Adjust to your personal taste. Simmer until the tomatoes are broken down, about 30 minutes. Crack 3-4 eggs into a bowl. Carefully add the eggs, one by one, into the soup while stirring. Don’t over stir to disrupt the eggs. Allow the eggs to set for a few minutes and then add 1/3 cup chopped green onions. Serve as a side soup or add your favorite noodles to make it a complete meal!
