Tomato Egg Drop Soup
User Reviews
4.9
Tomato Egg Drop Soup
Description
Tomato Egg Drop Soup starts by stir-frying tomato chunks in neutral oil until softened and beginning to break down, releasing their natural juices. Chicken stock and water, along with light soy sauce, sesame oil, and white pepper, are added to form a flavorful broth. The soup is brought to a simmer and seasoned with salt.
A cornstarch slurry is added while swirling the soup to gently thicken it, followed by slowly drizzling beaten egg into a whirlpool, forming signature ribbon-like egg strands typical of egg drop soup. Chopped scallions and cilantro garnish provide fresh notes and color.
This soup can be served hot or at room temperature and offers a comforting dish with a mild tang from the tomatoes and soft texture from the egg. It can be enjoyed as a light starter or on its own.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 10 ounces tomato 1 large or 2 small, cut into small chunks
- 1 cup chicken stock
- 2 cups water (or more chicken stock)
- 2 teaspoons soy sauce light
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- salt (to taste)
- 1 egg (beaten)
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons/30ml water)
- 1 scallion (finely chopped)
- 2 tablespoons cilantro (chopped, optional)
Instructions
- 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.
- Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
- Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
- Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.
- Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 357mg | 15% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 17mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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