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Tomato Egg Drop Soup

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4.2 from 30 reviews

Tomato Egg Drop Soup is a quick and vibrant Chinese-inspired soup featuring sautéed aromatics and fresh tomatoes cooked in chicken broth, finished with delicate ribbons of egg and a drizzle of nutty sesame oil. This comforting soup is perfect for a chilly day and can be adapted to vegetarian diets, making it a delicious and heartwarming addition to your homemade takeout menu.

Ingredients

Scale

Slurry

  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon salt (or to taste)
  • 4 teaspoons cornstarch
  • 2 tablespoons water

Soup

  • 2 teaspoons peanut oil (or vegetable oil)
  • 2 cloves garlic, minced
  • 1 slice ginger
  • 4 cups chicken broth
  • 2 medium-sized tomatoes, chopped into bite-size pieces
  • 3 green onions, chopped, white and green parts separated
  • 3 large eggs, beaten
  • 1 teaspoon sesame oil

Instructions

  1. Make the slurry: In a small bowl, combine cornstarch, white pepper, salt, and 2 tablespoons of water. Whisk thoroughly until the cornstarch is fully dissolved and set aside.
  2. Heat aromatics: Heat peanut oil in a small pot over medium heat until hot. Add minced garlic and ginger slice. Cook and stir for about 30 seconds to release their fragrance.
  3. Cook tomatoes: Add chopped tomatoes and the white parts of the green onions to the pot. Cook, stirring occasionally, until tomatoes become blistered and soft, about 2 to 3 minutes.
  4. Add broth and simmer: Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and allow the soup to simmer gently.
  5. Thicken the soup: Stir the slurry again to ensure no cornstarch has settled. Slowly swirl the slurry into the simmering soup while stirring with a spatula. The soup will thicken as it heats. For thicker consistency, add more cornstarch slurry in increments of 1 teaspoon cornstarch mixed with 1 tablespoon water.
  6. Add egg ribbons: Hold a fork or two chopsticks slightly apart over the edge of the egg bowl. Slowly drizzle the beaten eggs through the gaps into the simmering soup. Let the eggs set for a few seconds, then gently stir to break them into soft ribbons or desired size pieces.
  7. Finish and serve: Drizzle the sesame oil over the soup and sprinkle with the green parts of the chopped green onions. Serve the soup warm for comforting enjoyment.

Notes

  • You can substitute peanut oil with vegetable or canola oil if preferred.
  • For a vegetarian version, replace chicken broth with vegetable broth.
  • Adjust salt and white pepper according to your taste preference.
  • For thicker soup, add additional cornstarch slurry 1 teaspoon at a time.
  • Use fresh eggs for the best texture in egg ribbons.

Find it online: https://yumfoodusa.com/tomato-egg-drop-soup/