Tomato egg drop soup

Served this together with the minced pork fried rice on Saturday. Though Alicia isn't much of a tomato lover (like me), we both still enjoy a tomato egg drop soup :)

Tomato egg drop soup

  • 4 large ripe tomatoes
  • 1 egg
  • 250g pork ribs
  • 3 chicken breast bones
  • 3 cloves garlic
  • 1 handful dried shrimps
  • 1 dried scallop
  • 1L water
  • fish sauce to taste
  • coriander or scallions for garnishing (optional)

  1. Rinse the dried scallop (then place in a soup bag), garlic and dried shrimps.
  2. Score the tomato skin.
  3. Blanch the tomatoes in boiling water (the skin will slide off easily). Chop tomato into small chunks and remove the seeds.
  4. Blanch the pork ribs and chicken bones.
  5. Put the pork ribs, chicken bones, garlic, dried shrimps, dried scallop, tomatoes and water in a slowcooker and slowcook for 6hours on LOW.
  6. Sieve out the chicken bones, garlic and dried shrimps.
  7. Return the pork ribs, dried scallop (remove from soup bag) and tomatoes to the soup after putting the soup through oil filter paper.
  8. Transfer the soup to a pot suitable for cooking on stovetop and bring the soup to a boil.
  9. Add fish sauce to taste and wait for the soup to boil again.
  10. Crack an egg and beat it. Swirl the egg into the soup slowly, bit by bit, in one direction. Turn off the heat and cover the pot for awhile.
  11. Dish and garnish with coriander or scallions.

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