Tomato Egg Soup
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
148 kcal
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Course
Main Course
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Cuisine
Chinese
Tomato Egg Soup
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In our family, Chinese egg soup is a beloved staple, and this Tomato Egg Drop Soup is one of our favorites. It is great for a light lunch or dinner. While the recipe includes tomatoes, it can easily be adapted with other vegetables. Pair it with crunchy crackers or a slice of crusty bread for a complete meal. π π₯π²
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Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 1 small fresh garlic clove , grated
- 1 teaspoon fresh ginger , grated
- 2 medium-sized tomatoes , chopped into bite-sized pieces
- 3 green onions , chopped (white and green parts separated)
- ΒΌ teaspoon ground black or white pepper
- 4 teaspoons cornstarch
- β teaspoon turmeric powder (optional, for color)
- 1 tablespoon Knorr Granulated Chicken Bouillon
- 3 large eggs , beaten
- 1-2 cups canned or frozen corn , drained
- 1 teaspoon sesame oil , optional
- 4 cups water , plus 2 tablespoons
- kosher salt , as needed
Instructions
- Heat oil in a medium pot over medium heat. Add minced garlic, grated ginger, and the white parts of the green onions. SautΓ© for about 30 seconds, or until fragrant but not browned.
- Stir in the tomatoes, turmeric, black pepper, and chicken bouillon. Cook for 2 to 3 minutes, until the tomatoes are blistered.
- Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 8 to 10 minutes to blend the flavors.
- Meanwhile, mix cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Gradually add this mixture to the soup, stirring constantly. Simmer for 1 minute to slightly thicken.
- In the same bowl used for the cornstarch, beat the eggs with a pinch of salt. Slowly pour the beaten eggs into the soup through the tines of a fork, creating ribbons. Allow the eggs to set for a few seconds before gently stirring to your desired consistency. Avoid boiling to prevent curdling.
- Stir in most of the green parts of the sliced green onions, saving some for garnish. Taste and adjust the seasoning with salt if needed.
- Ladle the soup into bowls and garnish with the remaining green onions. Serve hot.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
- To reheat the soup, use a saucepan over medium-low heat or a microwave. Stir occasionally until the soup is heated through. Be careful not to overheat, as this can make the egg ribbons tough. Serve immediately once warmed.
- Make Ahead & Freeze
- Make Ahead & Freeze
- Tomato Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.Β
- Tomato Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.Β
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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