Tomato Egg Drop Soup (番茄蛋汤)
User Reviews
5
Tomato Egg Drop Soup (番茄蛋汤)
Description
Tomato Egg Drop Soup (番茄蛋汤) starts by peeling ripe tomatoes through a quick blanching technique, then dicing them into small cubes. Eggs are whisked with a bit of water to smooth consistency. Scallions and optional dried shrimp are briefly sautéed in oil to release fragrance before adding the tomatoes. The tomatoes cook until slightly softened, then water is added and brought to a boil.
Once boiling, the heat is reduced and the beaten egg is slowly poured in while stirring gently, creating thin silky strands of cooked egg dispersed throughout the soup. Salt, white pepper, and a splash of sesame oil are added for flavor balance. Chopped coriander is sprinkled on top as a fresh garnish.
This soup has a light, mildly tangy flavor profile from the tomatoes, with a smooth texture from the egg ribbons. The optional dried shrimp adds umami depth if used. It provides a simple and satisfying option that pairs well with other dishes or serves as a light meal.
Ingredients
- 3 medium tomatoes ripe
- 2 egg
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 talk scallions finely chopped
- 1 teaspoon dried shrimp optional, papery
- 4 cups water
- ½ teaspoon salt
- 1 pinch ground white pepper
- ¼ teaspoon sesame oil
- Coriander chopped
Instructions
- Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Take out and peel the skin off from the cross-cut. Then dice them into small cubes (see note).
- Crack the eggs into a bowl. Add 1 tablespoon of water. Whisk until smooth.
- Heat up the oil over high heat in a pot/wok. Fry scallions and papery dried shrimp until fragrant.
- Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then cover with a lid.
- When the water begins to boil, turn the heat down. Uncover and slowly pour in the egg. Swirl around with a spoon.
- Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.
Notes
- Removing the tomato skin is optional; leaving it on will add slight texture to the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 82kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 339mg | 14% |
| Potassium | 257mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 13mg | 14% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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