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Tomato Egg Drop Soup Recipe

Tomato Egg Drop Soup

iamwinfred
This tomato egg drop soup is a classic Chinese comfort dish that comes together in under 20 minutes using just a handful of simple pantry ingredients. Ripe tomatoes are cooked down into a tangy, savory broth, lightly thickened with a cornstarch slurry, and finished with silky ribbons of beaten egg for a soup that is light, nourishing, and deeply satisfying. A drizzle of toasted sesame oil and a handful of sliced green onions bring the whole bowl together with fragrant, restaurant-quality flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Chinese
Servings 2 bowls
Calories 130 kcal

Equipment

  • Medium saucepan or soup pot
  • Cutting board and sharp knife
  • Ladle
  • Small bowl For the cornstarch slurry
  • Small bowl or measuring cup For beating the eggs
  • Fork or chopsticks For creating egg ribbons
  • Fine-mesh strainer (optional) For a smoother broth

Ingredients
  

  • 2 medium ripe tomatoes roughly chopped into 1-inch chunks, about 2 cups
  • 3 large eggs at room temperature
  • 3 cups chicken broth 710ml; or vegetable broth for a vegetarian version
  • 1 tablespoon cornstarch for the slurry
  • 2 tablespoons cold water for the cornstarch slurry
  • 1 tablespoon vegetable oil or sesame oil for more depth of flavor
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar to balance the acidity of the tomatoes
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon white pepper

For Garnish

  • 2 green onions thinly sliced
  • 1/2 teaspoon toasted sesame oil (optional) for finishing

Instructions
 

  • Roughly chop the tomatoes into 1-inch chunks. Beat the eggs in a small bowl until yolks and whites are fully combined. In a separate small bowl, mix the cornstarch with the cold water until no lumps remain to form a slurry. Slice the green onions and set aside.
  • Heat the oil in a medium saucepan over medium heat. Add the chopped tomatoes and cook for 3 to 4 minutes, pressing gently with a spoon, until softened and broken down. Stir in the sugar and continue cooking until the tomatoes are jammy and fragrant.
  • Pour the chicken broth into the pot with the cooked tomatoes and stir to combine. Bring to a gentle boil over medium-high heat, then add the soy sauce, salt, and white pepper. Taste and adjust seasoning as needed.
  • Reduce heat to a steady simmer. Give the cornstarch slurry a quick stir, then slowly pour it into the soup while stirring constantly in a circular motion. Cook for about 1 minute until the broth is slightly thickened and glossy.
  • Ensure the broth is at a gentle simmer, not a rolling boil. Slowly pour the beaten eggs in a thin, circular stream over the surface of the soup while moving your hand around the entire pot. Let sit undisturbed for 10 to 15 seconds, then give a gentle stir to separate the ribbons.
  • Remove the pot from heat and drizzle with toasted sesame oil if using. Ladle into bowls immediately and garnish generously with sliced green onions. Serve hot.

Notes

  • Use the ripest tomatoes you can find for the best flavor. Roma and vine-ripened tomatoes both work beautifully.
  • Pour the eggs into a gentle simmer, not a rolling boil, for silky ribbons. Boiling too aggressively will break them into small pieces.
  • Pour the eggs slowly in a thin, circular stream while holding a fork against the rim of the bowl to help control the flow.
  • Always stir the cornstarch slurry immediately before using, as cornstarch settles quickly in water.
  • Add the sesame oil after removing the pot from heat to preserve its delicate, nutty fragrance.
  • Swap chicken broth for vegetable broth and the soup is fully vegetarian. Add silken tofu cubes for extra protein.
  • For a spicier version, stir in 1/2 teaspoon of chili oil when cooking the tomatoes.
  • One 14-ounce can of diced tomatoes can be substituted for fresh tomatoes when out of season.
  • Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop over low heat without boiling.
  • Freezing is not recommended as the egg ribbons become rubbery after thawing. The tomato broth base can be frozen separately.

Nutrition

Serving: 1BowlCalories: 130kcalCarbohydrates: 9gProtein: 8gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 185mgSodium: 680mgPotassium: 380mgFiber: 1gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 8mg
Keyword Chinese egg drop soup, easy egg drop soup, quick Chinese soup, tomato egg drop soup, tomato soup with eggs
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