Tomato Egg Drop Soup
This beloved Chinese staple combines a lightly tangy tomato broth with silky ribbons of egg for a comforting bowl that comes together in under 20 minutes.
Equipment
- Medium saucepan or soup pot - 3–4 quart capacity
- Cutting board
- Sharp knife
- Medium mixing bowl - for beating eggs
- Whisk or fork
- Ladle
- Small bowl - for mixing cornstarch slurry
- Measuring cups and spoons
- Fine-mesh strainer - (optional)
Ingredients
- 3 medium ripe tomatoes - about 14 oz or 400g, chopped
- 3 large eggs - beaten
- 4 cups chicken broth - 960ml (or vegetable broth)
- 1 tablespoon soy sauce - or tamari for gluten-free
- 1 tablespoon cornstarch - dissolved in 2 tablespoons cold water (cornstarch slurry)
- 2 tablespoons cold water
- 1 teaspoon sesame oil
- 1 teaspoon sugar - optional, to balance acidity
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt - or to taste
- 1 teaspoon neutral oil - vegetable or canola oil
- green onions - scallions, thinly sliced, for garnish
Instructions
- Wash and chop tomatoes into roughly 1-inch pieces. Beat eggs until yolks and whites are fully combined. Mix cornstarch with cold water until smooth. Thinly slice green onions for garnish.
- Heat neutral oil in soup pot over medium heat. Add chopped tomatoes and cook for 3–4 minutes, stirring occasionally, until softened and releasing juices. Press gently with spoon to help break down.
- Pour chicken or vegetable broth into the pot with tomatoes. Add soy sauce, white pepper, and optional sugar. Bring to a gentle boil over medium-high heat, then taste and adjust salt.
- Stir cornstarch slurry and pour into boiling soup while stirring constantly. Cook for 30 seconds to 1 minute until slightly thickened and glossy. Reduce heat to medium-low.
- Slowly pour beaten eggs in a thin, steady stream into the gently simmering soup, moving in a slow circle. Use a fork or chopsticks to gently swirl the soup to create delicate egg ribbons.
- Turn off heat and drizzle sesame oil over soup, stirring gently. Ladle into bowls, garnish generously with sliced green onions, and serve hot.
Notes
- Use ripe tomatoes for the best flavor. Underripe tomatoes will make the soup taste flat and slightly bitter. Add 1 teaspoon of tomato paste in Step 2 for a flavor boost.
- Keep the heat at a gentle simmer when adding the eggs. A rolling boil will cook the eggs too aggressively and create chunks rather than silky ribbons.
- Always stir the cornstarch slurry right before using it, as cornstarch settles quickly in water.
- Pour the eggs slowly and steadily for more elegant, fine egg ribbons. Use a fork to create a slow, gentle swirl, not a fast one.
- Season at the end. Broths vary in saltiness, so always taste before serving and adjust with salt or soy sauce as needed.
- Add the sesame oil last, off the heat, to preserve its fragrant nutty aroma.
- For a vegetarian version, use vegetable broth and tamari instead of soy sauce. For added protein, stir in soft tofu cubes or shredded chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, avoiding vigorous boiling which can toughen the eggs.
- This soup is not ideal for freezing, as the egg ribbons become rubbery and the tomato texture changes significantly.
- For a spicy version, add a teaspoon of chili garlic sauce or drizzle with chili oil at serving.