Introducing a new segment called, Becca's Bytes! Where Ready Eat!, host Becca guides you on making some of her favorite dishes! Today on the menu we have, Egg Drop Soup! To make your very own Egg Drop Soup, Becca has graciously listed the recipe down below! Follow for more!
Music: Joy-Shoji Meguro

Tomato Egg Drop Soup
Ingredients:
2-3 Tomatoes, Chopped
~1-2 Tbsp High Heat, Neutral Oil
3 Eggs + ~1 tsp water, Whisked
Broth:
1 Qt Bone Broth (or chicken stock)
~1+ Tbsp Soy Sauce
~½ Tbsp Garlic Powder
~½ Tbsp White Pepper
~½ tsp Chicken Bouillon Powder
~½ tsp Tumeric
Corn Starch Slurry:
~2-3 Tbsp Corn Starch
~2 Tbsp Water
Toppers:
Green Onion, chopped
Sesame Oil
Directions:
OPTIONAL: Heat saucepan over medium heat and add oil
OPTIONAL PT 2:Add tomatoes, lightly salt and pepper, cook down approx. 3-4 mins
If you’re a tomato hater, start here:
Add all broth ingredients, raise heat and bring to boil
Once boiling, add corn starch slurry
Stir, and let boil for 1-2 mins (keep an eye on it so it doesn’t boil over. IT WILL RUIN YOUR LIFE)
Once soup has slightly thickened, gently stir soup with a ladle while slowly pouring the egg in
Serve soup in your favorite soup bowl, top it with green onion and sesame oil

Esteban, Rebecca and Jon continue you their Nobu crawl, but this time in San Diego!

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In this episode of Ready Eat!, Esteban, Rebecca and Jonathan finish up their 48 hour Vegas food pilgrimage at Nobu Caesars Palace!

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