Description
A light and comforting Vietnamese-style tomato egg drop soup (Canh Trứng Cà Chua) made with simple ingredients, perfect as a quick домаш-made soup or side dish.
Ingredients
- 2 medium tomatoes, chopped
- 2 large eggs, lightly beaten
- 4 cups water or vegetable broth
- 2 cloves garlic, minced
- 1 green onion, sliced
- 1 tablespoon vegetable oil
- 1 teaspoon fish sauce or soy sauce
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground white or black pepper
Instructions
- Heat vegetable oil in a pot over medium heat.
- Add minced garlic and sauté until fragrant.
- Add chopped tomatoes and cook for 3–4 minutes until softened.
- Pour in water or vegetable broth and bring to a gentle boil.
- Season with salt and fish sauce or soy sauce.
- Slowly drizzle in the beaten eggs while gently stirring to form egg ribbons.
- Simmer for 1–2 minutes, then turn off the heat.
- Garnish with green onions and sprinkle with pepper before serving.
Notes
- Adjust seasoning to taste depending on tomato sweetness.
- Serve hot as a light meal or alongside rice.
- You can add tofu for extra protein.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 185mg
