15-minute Tomato Egg Drop Soup
Heart-warming and nutritious soup, ready in 15 minutes. This Chinese tomato egg drop soup is ideal for everyone who would love to add soup to their meal even on the busy days.
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Servings: 4 -5
Calories: 139kcal
Equipment
- Stock/soup pot Medium size
Ingredients
- 2 Egg Whisked
- 3 Tomatoes Ripen tomatoes, cut wedges
- 2 cloves Garlic Minced
- 2 cup Chicken stock About 480ml Or vegetable stock/broth, see details in note
- 1 cup Water About 240ml
- 1-2 Spring onions Or coriander, cut thin slices
- ½ tsp Salt or salt to taste
- 1 tbsp Soy sauce Light soy sauce or all-purpose soy sauce
- 1 tsp Sesame oil toasted sesame oil
- 1 tsp Corn starch Mix it with with 2tbsp water
- 1 tbsp Groundnut/peanut oil Or any neutral flavour vegetable oil
Instructions
- Cut the tomatoes into wedges and whisk the eggs in a small bowl. Set them aside.
- In a medium-size pot, drizzle a tablespoon of oil and saute the tomato wedges with medium heat for 3-4 minutes or until soft. Sprinkle salt over the tomatoes.
- Once the tomatoes are softened and the juice comes out, pour the chicken stock, water, and garlic in. Bring it to simmer.
- Stir the soup gently in one direction and make a whirlpool. Pour the whisked egg slowly to make the beautiful egg drop.
- Season the soup with soy sauce, white pepper, and sesame oil. Then add the corn starch slurry ( a mixture of corn starch and water).
- Stir in chopped spring onions when the soup is starting to get thickened and glossy.
- Make a taste test and add more salt, or soy sauce to your taste if needed. Transfer to a soup bowl and garnish with spring onions or coriander.
Notes
- White pepper - Add white pepper powder to taste more like authentic Chinese home cooking flavour. It has a uniquely hot, peppery, smoky flavour and is perfectly suited to this tomato egg soup.
- What type of tomatoes to use? - I love to add vine-ripened tomatoes. You can use any meaty tomatoes which are juicy and tangy. Do not recommend salad tomatoes for this recipe.
- How to serve this soup? You can serve up to 5 people as a soup or side dish. Or you can create tomato egg noodle soup by adding egg/rice noodles and serve it as a main meal for up to 2 people.
- Can you freeze it? Do not recommend freezing but if you have any leftover soup you can store it in the fridge in an air-tight container for a couple of days.
- Can you reheat it? You can simply reheat it over the stovetop or in the microwave until piping hot. If the soup is too watery, you can add a splash of cornstarch slurry and cook it on the stovetop until thick. If the soup is too thick you can add more water.
- What other ingredients you can add? If you like the soup a bit sweeter, you can add a tablespoon of sugar. Tofu, shiitake mushroom, and enoki mushroom are also great add-ons.
- What type of chicken stock/broth to use? Use Asian-style chicken stock or simple clear chicken stock which do not contain any Italian seasonings and spices.
- What is the substitute for chicken stock/broth? You can add vegetable stock or water. If you add water, add chicken bouillon/stock cube for a delicious umami taste.
- Adjust the salt - Some store-bought chicken stock/broth already contain salt. You might want to adjust the salt or soy sauce, according to the types of chicken stock that you add.
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 753mg | Potassium: 399mg | Fiber: 1g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 1mg
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