Chinese Tomato Egg Drop Soup

This is a Chinese breakfast soup. YT Aaron&Claire made it.

It is a bit Korean with some extras.

The preparation is easy and fast. Just put all ingredients out on the counter, chop green onions and save the green part for later.

Cut up the tomatoes in small pieces, chop garlic and grate ginger. Now the prep work is done.

Recipe for 3:

200 g tomatoes

2 green onions

1 garlic clove

1 knob of ginger

3 eggs

2 tbsp sunflower oil

2 tbsp Light soy sauce

750 ml water

1 tbsp chicken or beef bouillion powder

2 tbsp ketchup

1 tsp sesame oil

Pepper, pinch of salt

1 tbsp cornstarch  + 2 tbsp water

Start heating up the oil, add white onion part, garlic and ginger. Give it 1 min and pour in the soy sauce. Add the tomatoes and cook them down a bit. 

Now get the water in with the stock powder and the ketchup. Bring to a boil and cook 7 min. Make a slurry and bind the soup. Takes 2 min

Beat the eggs with a pinch of salt and take the pot off the heat. Carefully pour the eggs in and let them set. Finish with sesame oil, pepper and greens from the onions