Tomato egg drop soup
Serves: 4
  • 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)
  1. Rinse the dried scallop, 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 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]
  6. Transfer the soup to a pot suitable for cooking on stove top and bring the soup to a boil.
  7. Add fish sauce to taste and wait for the soup to boil again.
  8. 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.
  9. Dish and garnish with coriander or scallions.
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