Pregnancy Friendly Gluten Free Tomato Egg Drop Soup
Total time25 min
Prep time10 min
Cook time15 min
5.0(24)
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Learn more →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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
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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