**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue. 

 

This recipe is the same as for basic Egg Drop Soup, except that I have added two tomatoes cut into 6 equal pieces, and sugar to balance the tomato taste. Western versions often add cornstarch and vegetables; I’ve included a few variations below.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:

4 cups chicken broth or homemade stock
2 tomatoes, cut into 6 equal pieces
1 tablespoon sugar
1/4 teaspoon white pepper
Salt to taste
2 eggs, lightly beaten
1 -2 green onions, washed and cut on the diagonal into thirds

Preparation:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the tomatoes, sugar, white pepper, and salt. Cook for about one more minute. Very slowly pour in the eggs in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons.
Garnish with green onion and serve hot.
Egg Drop Soup With Tomato Variations:

(These would all be added after the tomato and seasonings. Let the soup cook for a few more minutes before adding the eggs).
*1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir to thicken.
**1/2 cup frozen peas.