This was quite easy to make and we all enjoyed it. It's not a spectacular dish or anything, but it's pleasant enough and simple and comforting. And the egg gives it a little substance too.

Tomato Egg Drop Soup

Slightly adapted from Aaron & Claire

Ingredients

• 2-3 green onions
• 1-2 Tbsp. oil
• 1-2 cloves garlic, minced
• 1/2 Tbsp. dark soy sauce
• 1 small (~400mL) tin diced tomatoes
• 3 1/2 c. water
• 1 Tbsp. dasida (or chicken bouillon powder)
• 1 1/2 Tbsp. ketchup
• 1/8 tsp. while peppercorns, ground
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 2 large eggs, beaten
• 1/2 tsp. sesame oil

Directions

1. Chop the green onions, keeping the white parts and green parts separate. Set aside.
2. Heat oil over medium heat.
3. Add the garlic and the white parts of the green onion, reduce heat to medium-low, and cook until oil is infused (1-2 minutes).
4. Add the soy sauce and cook for another 30-60 seconds.
5. Add the tomato and cook until heated through (3-5 minutes).
6. Add the water, dasida, ketchup, and pepper, increase heat to medium-high and bring to a boil.
7. Reduce heat to medium and simmer for 5 minutes.
8. Mix the cornstarch with the remaining 2 Tbsp. of water to make a slurry and stir it into the soup.
9. Cook until broth thickens slightly.
10. Reduce heat to medium-low and slowly drizzle in the beaten eggs.
11. Remove from heat and give the pot a stir.
12. Sprinkle with the green parts of the green onions, drizzle in the sesame oil, and serve.