Red Swirl Sonata
Tomato and Onion Egg Drop Soup with Delicate Ribbons
30 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by the classic Chinese egg drop technique, this soup elevates pantry staples into a silky, savory dinner with pops of sweet-tart tomato. You'll master swirling in eggs to make those signature wisps, no cornstarch necessary.
Ingredients
Yield
4
Instructions
- 01Heat the oil in a large saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, until translucent and just beginning to soften, about 5 minutes.
- 02Stir in the canned diced tomatoes (with all the juices), garlic powder, salt, pepper, and sugar. Cook for 3 minutes to start blending the flavors.
- 03Pour in the water and bring the mixture to a gentle simmer. Lower the heat and let it bubble quietly for 10 minutes.
- 04Taste and adjust salt if needed. Stir in the vinegar, letting the soup simmer just 1 more minute.
- 05Crack the eggs into a bowl and whisk them well until fully blended and streak-free.
- 06With the soup at a gentle simmer, stir the liquid in a slow circle to create a whirlpool. While swirling, slowly pour the beaten eggs in a thin stream. Stop stirring and let the eggs set into wispy ribbons for about 1 minute.
- 07Ladle into bowls and serve hot, topped with more cracked black pepper if desired.
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