Egg drop soup is an easy Chinese favorite and a delicious dinner starter. The English name—rather literally—comes from dropping a raw, lightly-beaten egg into hot chicken broth, but the direct Chinese translation is "egg flower soup" because of the floating petal-like pattern that the egg makes as it cooks and swirls.
There are many variations of egg drop soup to suit all taste buds, and this tomato variation is a simple, but tasty spin, especially in the summertime when tomatoes are at their peak. Featuring easy-to-find ingredients that you may already have in your pantry and fridge, this recipe gives you all the flavors you'd expect from a Chinese restaurant. Once you get the "dropping" technique down, feel free to customize this recipe and use add-ins of your choice. Mushrooms and tofu, for example, add great texture and flavor.
Try it as a quick lunch option or a light appetizer before your favorite Chinese main.
- 1 tablespoon vegetable oil
- 1 spring onion (sliced)
- 2 medium tomatoes (coarsely chopped)
- 4 cups chicken broth (or stock)
- 2 large eggs (lightly beaten)
- 1/4 teaspoon caster (superfine) sugar
- Salt to taste
- Optional: spring onions (chopped, for garnish)
- Optional: sesame oil
- Heat the oil in a wok or saucepan and stir-fry the spring onion until fragrant.
- Add the chopped tomatoes and stir-fry for 30 seconds.
- Add chicken broth or stock into the wok and bring it to a boil. Let it boil for 1 to 2 minutes before you add the eggs.
- After adding the eggs to the soup, bring it to a boil again and season with sugar and salt.
- Garnish this soup with spring onions or a drizzle of sesame oil for seasoning.