Tomato Egg Drop Soup

A truly versatile dish, you can have it as an appetizer, a side dish or even a light meal.

Ingredients

• 3 Pieces of Tomato, Cut into Small Chunks
• 40 Grams of Chicken Stock
• 240 ml of Water
• 2 Teaspoons of Light Soy Sauce
• ½ Teaspoon of Sesame Oil
• ¼ Teaspoon of White Pepper
• Salt to Taste
• 1 Piece of Egg, Beaten
• Pre-Mix Water (1 ½ Teaspoon of Corn Starch and 2 Tablespoons of Water)
• 1 Tablespoon of Cooking Oil

Garnish

• 1 Stalk of Scallion
• 2 Tablespoons of Cilantro

Cuckoo Featured Product

HN10

Steps

1. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
2. Pre-heat the cooker by pressing the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 10 minutes and heating level 3 then press [COOK]
3. Pour cooking oil into the cooker and add the tomatoes. Stir-fry until its softened and start to fall apart.
4. Add in chicken stock, water, soy sauce and sesame oil. Season it with pepper and salt. Bring it to a boil for 2 minutes.
5. Using a ladle, slowly swirl the soup in a whirlpool motion. Keep swirling as pouring in the pre-mix water until well incorporated.
6. Pour a thin stream of egg into the middle of the whirlpool as slowly swirl the soup.
7. Garnish with chopped scallions and cilantro

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