Tomato Egg Drop Soup

By Liv Wang

Updated 09/18/18

Egg Drop Soup


Bill Boch / Getty Images

 

Ratings
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 3-4 Cups (3-4 Servings)

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. 

Ingredients

  • 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

Steps to Make It

  1. Heat the oil in a wok or saucepan and stir-fry the spring onion until fragrant.

  2. Add the chopped tomatoes and stir-fry for 30 seconds.

  3. 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.

  4. After adding the eggs to the soup, bring it to a boil again and season with sugar and salt.

  5. Garnish this soup with spring onions or a drizzle of sesame oil for seasoning.