Tomato Egg Drop Soup

Chinese tomato egg drop soup is one of the simplest yet most delicious soups you’ll ever try. Tomatoes and eggs are a perfect pair, and it’s no wonder so many cultures use this combo in their dishes. What makes this dish stand out is how quick, easy, and incredibly satisfying it is. Once you try it, you’ll see why it’s a go-to comfort food you’ll want to make again and again.

TOMATO EGG DROP SOUP ( 2 servings)

Ingredients:

• 2 ripe medium-sized tomatoes
• 1 clove garlic
• 2 green onions, divided
• 2 eggs
• Small pinch of salt, plus more to season
• 2 tbsp neutral-tasting oil
• 1/2 tbsp soy sauce
• 3.5 cups (840ml) water
• 1 tbsp chicken bouillon powder
• 1.5 tbsp ketchup
• White pepper (or black pepper), to taste
• 1/2 tsp toasted sesame oil

Slurry:

• 1 tbsp cornstarch
• 2 tbsp water

Instructions:

PREP INGREDIENTS

1. Cut the tomatoes into small, bite-sized pieces, removing the cores. (If you prefer a smoother texture, peel the skin by scoring a small “x ” on the bottom, blanching in boiling water for 30 seconds, and shocking in ice water.)

2. Finely chop the garlic clove. Thinly slice the green onions, separating the whites and greens.

3. In a small container, beat the eggs with a pinch of salt.

4. Make the cornstarch slurry: whisk together 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Set aside.

MAKE TOMATO EGG DROP SOUP

1. In a wok (or pot), heat the oil over medium-high heat. Once it gets nice and hot, add the garlic and the white parts of the green onions. Saute for 30 seconds or until fragrant. Add 1/2 tablespoon of soy sauce and stir for 20 seconds. (Be careful of oil splatter when you add the soy sauce.)

2. Add the tomatoes and stir-fry for 2 minutes. When the tomatoes release their juices and start bubbling, add the water, chicken bouillon powder, and ketchup. Bring it to a boil and simmer for 3 minutes. 

3. Taste and add some salt and pepper to taste. Let it simmer for 2 more minutes.

4. Give the cornstarch slurry a quick stir and add it to the wok. Stir well until the soup thickens.

5. Reduce the heat to medium. Slowly drizzle the beaten eggs into the soup in a thin stream. Turn the heat off and gently stir with a ladle to create lacy egg ribbons. Add the remaining green onions and sesame oil. Give it a final mix and serve. Enjoy!

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YOU MAY ALSO LIKE:

• Tomato Egg Stir-Fry
• Chicken Fried Rice
• Chicken Chow Mein

Chinese Tomato Egg Drop Soup

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 2 ripe medium-sized tomatoes

• 1 clove garlic

• 2 green onions, divided

• 2 eggs

• Small pinch of salt, plus more to season

• 2 tbsp neutral-tasting oil

• 1/2 tbsp soy sauce

• 3.5 cups (840ml) water

• 1 tbsp chicken bouillon powder

• 1.5 tbsp ketchup

• White pepper (or black pepper), to taste

• 1/2 tsp toasted sesame oil

• Slurry:

• 1 tbsp cornstarch

• 2 tbsp water

Directions

• Prep Ingredients
• Cut the tomatoes into small, bite-sized pieces, removing the cores. (If you prefer a smoother texture, peel the skin by scoring a small “x ” on the bottom, blanching in boiling water for 30 seconds, and shocking in ice water.)
• Finely chop the garlic clove. Thinly slice the green onions, separating the whites and greens.
• In a small container, beat the eggs with a pinch of salt.
• Make the cornstarch slurry: whisk together 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Set aside.
• Make Tomato Egg Drop Soup
• In a wok (or pot), heat the oil over medium-high heat. Once it gets nice and hot, add the garlic and the white parts of the green onions. Saute for 30 seconds or until fragrant. Add 1/2 tablespoon of soy sauce and stir for 20 seconds. (Be careful of oil splatter when you add the soy sauce.)
• Add the tomatoes and stir-fry for 2 minutes. When the tomatoes release their juices and start bubbling, add the water, chicken bouillon powder, and ketchup. Bring it to a boil and simmer for 3 minutes. 
• Taste and add some salt and pepper to taste. Let it simmer for 2 more minutes.
• Give the cornstarch slurry a quick stir and add it to the wok. Stir well until the soup thickens.
• Reduce the heat to medium. Slowly drizzle the beaten eggs into the soup in a thin stream. Turn the heat off and gently stir with a ladle to create lacy egg ribbons. Add the remaining green onions and sesame oil. Give it a final mix and serve. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml