Gluten Free Tomato Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

5.0

(24)

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Ingredients

4 servings

1 tbsp sesame oil
1 tsp fresh ginger, finely grated
2 medium tomatoes (about 12 oz total), cored and cut into 1-inch chunks
4 cups low-sodium chicken broth
1 tbsp tamari
1 tsp rice vinegar
½ tsp sugar
¼ tsp white pepper
¼ tsp salt, or to taste

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For the egg ribbons

3 large eggs

For serving

2 scallions (green tops only), thinly sliced (optional)

Instructions

1
Heat the sesame oil in a medium saucepan over medium heat until shimmering. Add the grated ginger and cook, stirring, until fragrant, about 30 seconds.
2
Add the tomato chunks and stir to coat. Cook over medium heat, stirring occasionally, until the tomatoes begin to soften and release their juices, about 3–4 minutes.

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