Egg Drop Tomato Soup (Canh Trung Ca Chua)

Updated: 04/13/2022

This egg drop tomato soup is a novice-friendly treat that relies heavily on fridge and pantry staples. It's one of my go-to's on days when I'm in the mood for soup but don't have hours to simmer broth because it's super-speedy and insanely good. I like mine spicy so I add chili oil and lots of sambal at the end, but this soup is completely versatile so don't be afraid to experiment! Also, be sure to use good quality, ripened tomatoes to get the best flavor! We use our very own homegrown campari tomatoes.

SERVES: 1
PREP TIME: 5 MINS COOK TIME: 10 MINS TOTAL TIME: 15 MINS

Ingredients

• 1 serving vermicelli
• 1 tablespoons oil
• 2 cloves garlic, minced
• 1 scallion, sliced, green and white parts separated
• 2 small tomatoes, sliced into eighths (I use campari tomatoes)
• 2 cups chicken stock
• 1 teaspoon Maggi seasoning
• 1/3 teaspoon sesame oil
• A pinch of ground white pepper
• 1 egg, beaten
• 1 teaspoon chili oil (optional)
• 1-2 tablespoons sambal oelek (optional)

Instructions

1. Cook vermicelli according to package directions.

2. In a small pot, heat the oil. Add the garlic and scallion whites. Stir fry until fragrant, about 1 minute.

3. Add the tomatoes. Stir fry for a few minutes until the oil turns red and the tomatoes are softened.

4. Add the chicken stock, Maggi seasoning, sesame oil, and pepper. Bring to a boil. Once boiling, reduce heat and slowly stir in the egg.

5. Remove from heat and pour over noodles.

6. Add chili oil, sambal, and scallions. Enjoy!