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 🙂
- 4 large ripe tomatoes
- 1 egg
- 250g pork ribs
- 3 chicken carcasses
- 3 cloves garlic
- 1 handful dried shrimps
- 10g dried scallop
- 1L water (if cooking via slow cooker); 2-3L (for stove top)
- fish sauce to taste
- coriander or scallions for garnishing (optional)
- Rinse the dried scallop, garlic and dried shrimps.
- Score the tomato skin.
- Blanch the tomatoes in boiling water (the skin will slide off easily). Chop tomato into small chunks and remove the seeds.
- Blanch the pork ribs and chicken bones.
- Put the pork ribs, chicken bones, garlic, dried shrimps into a soup bag. Put the soup bag of ingredients, together with dried scallop, tomatoes and water in a slow cooker and slow cook for 6hours on LOW. [If cooking on stove top, bring soup to a boil then simmer for 2 hours on low heat]
- Transfer the soup to a pot suitable for cooking on stove top and bring the soup to a boil.
- Add fish sauce to taste and wait for the soup to boil again.
- 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 5 minutes for the egg to set.
- Dish and garnish with coriander or scallions.
Click the link for the full list of soup recipes (with thumbnails).
For more egg-related recipes, please check out the Egg Dishes index on the blog!
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