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Tomato Egg Drop Soup Recipe

Tomato Egg Drop Soup Recipe
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★★★★★

5.2 from 7 reviews

A comforting and flavorful Tomato Egg Drop Soup recipe that is quick and easy to prepare. This Chinese-inspired soup combines the freshness of tomatoes with the richness of chicken stock and the delicate texture of egg drops. A perfect dish for a light lunch or as a starter for a larger meal.

Ingredients

Scale

For the Soup:

  • 2 tablespoons oil
  • 10 ounces tomatoes (1 large or 2 small, cut into small chunks)
  • 1 cup chicken stock
  • 2 cups water (or more chicken stock)
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • Salt (to taste)

For the Egg Drop:

  • 1 egg (beaten)
  • 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons/30ml water)
  • 1 scallion (finely chopped)
  • 2 tablespoons cilantro (chopped, optional)

Instructions

  1. Heat the oil: Heat the oil in a soup pot or wok over medium-low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
  2. Add liquids and seasonings: Add in 1 cup chicken stock, 2 cups water, light soy sauce, sesame oil, white pepper, and salt to taste. Bring to a boil, then simmer with the lid on.
  3. Prepare egg and cornstarch: Beat the egg in a small bowl and mix the cornstarch with water in a separate bowl.
  4. Create egg drop: Swirl the soup with a ladle in a whirlpool motion. Slowly pour in the cornstarch slurry, then stream the beaten egg into the center of the whirlpool while swirling.
  5. Serve: Serve hot or at room temperature. Ladle the soup into bowls and garnish with scallions and cilantro, if desired.

Nutrition

Keywords: Tomato Egg Drop Soup, Chinese soup recipe, egg drop soup, tomato soup, easy soup recipe

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