Ingredients:
- 2 fresh large tomatoes, chopped
- 4 cloves of garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 1 egg
- 2 tablespoons cornstarch
- 2 tablespoons water
- Pinch of salt (adjust to taste)
- Pinch of white pepper (adjust to taste)
- 1/2 tablespoon vegetable oil
- Chopped green onions (scallions) for garnish
- Udon or Ramen noodles (preferred amount)
Method:
- Prepare Tomatoes: Blanch and peel the tomatoes, then chop them.
- Create Slurry: Mix cornstarch and water in a bowl to create a slurry.
- Cook Tomatoes: Heat vegetable oil in a pot over medium heat. Add tomatoes and minced garlic. Cook for 5 minutes until they break down.
- Add Broth: Pour in broth, bring to a gentle boil, and simmer for 10 minutes.
- Season: Season the soup with salt and white pepper to taste.
- Cook Noodles: While the soup simmers, cook Udon or Ramen noodles separately according to the package instructions. Drain and set aside.
- Thicken Soup: Stir in the cornstarch slurry and cook until slightly thickened.
- Egg Drop: Beat the egg and slowly pour it into the soup while gently stirring to create ribbons.
- Combine with Noodles: Divide the cooked noodles among serving bowls and ladle the hot soup over the noodles.
- Serve: Garnish with fresh green onion (optional) and serve.