Spicy Tomato & Egg Drop Soup Rice Bowls
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A simple soup with a ton of flavor served over a giant spoonful of rice to warm the soul and clear those sinuses up in no time!
Ingredients
  • 4 cups of cooked rice (I prefer sushi rice, but any will do)
  • 1 yellow onion, chopped into ¼" pieces
  • 3 medium sized tomatoes, quartered
  • 3 tbsp olive oil
  • 8 cups low sodium chicken or veg broth (or 64 oz/two boxes)
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tsp ground white pepper
  • 2 tsp hot mustard powder
  • 3 tbsp soy sauce
  • 2 tsp kosher salt
  • 1 tsp coarse ground black pepper
  • 2 tsp toasted sesame oil
  • 3 tbsp cornstarch
  • 1 cup shelled edamame
  • 4 eggs, whisked
  • 2½ cups fresh spinach
  • 8 sprigs fresh dill
  • Red pepper flakes for garnish
Instructions
  1. In a large soup pot (or whatever you'd typically use for soup) add 2 tbsp of oil over medium heat.
  2. Next add your chopped onions, cover and cook for 5 minutes.
  3. Add quartered tomatoes, stir, and cook for an additional 4 minutes.
  4. Turn off heat and pour tomato/onion mix into a separate bowl, set aside.
  5. In that same soup pot, turn heat back onto medium and add 1 tbsp oil.
  6. Add your garlic and ginger paste and let cook until fragrant, about 30 seconds.
  7. Add your broth and bring to just a boil and then lower heat to a simmer.
  8. Add hot mustard powder, white pepper, soy sauce, sesame oil, salt and black pepper.
  9. Let simmer for 5 minutes.
  10. Next take ¼ cup of your hot broth in a small bowl and quickly whisk in your 3 tbsp of cornstarch. Whisk until smooth, cornstarch is completely mixed.
  11. Take that mixture and whisk it back into the soup (whisk for about 30 seconds to ensure a smooth transition).
  12. Add your shelled edamame and simmer for an additonal 4 minutes (I do this bc my edamame is usually uncooked).
  13. Next, using your whisk, begin to swirl your broth and slowly whisk in your WHISKED eggs (so much whisking). For about 15-20 seconds (I prefer some larger clumps of egg so I whisk less)
  14. Add your fresh spinach, tomato/onion mixture.
  15. Salt and Soy to taste (whichever you prefer here).
  16. Now it's time to bowl it up: Take about ½ cup of rice (or hell, make it a cup, up to you) and place into a bowl. Pour over soup mixture (making sure to scoop up some tomatoes, edamame and spinach) and then garnish with some fresh dill springs and red pepper flakes. And a little more soy if that's your thing.
  17. EAT, repeat.
Recipe by My Lavender Blues at https://mylavenderblues.com/spicy-tomato-egg-drop-soup-rice-bowls/