|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 egg and tomato soup variation is a simple, but tasty spin, especially in the summertime when tomatoes are at their peak. Featuring easy 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, plus more for optional garnish
2 medium tomatoes, coarsely chopped
4 cups chicken broth, or stock
2 large eggs, lightly beaten
1/4 teaspoon superfine sugar
Salt, to taste
Sesame oil, optional
Steps to Make It
Gather the ingredients.
Heat the oil in a wok or saucepan and stir-fry the spring onion until fragrant.
Add the chopped tomatoes and cook for 30 seconds.
Add chicken broth or stock into the pot or 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.
If you'd prefer a thicker version of egg drop soup, simply follow these easy steps:
In a small bowl, mix together 1 to 2 tablespoons of cornstarch or potato starch with 1/2 cup of water until smooth. Slowly stir the cornstarch paste into the chicken stock before adding the eggs. Proceed with the rest of the recipe instructions.
It may not be completely traditional to add these ingredients, but they taste good and turn a lighter soup into something a bit more hearty.
- Add 1 cup of canned corn before adding the egg. It makes the soup a bit more filling so it can be served as a light lunch or dinner.
- Add 1/2 cup of cubed extra firm tofu before stirring in the egg so it can warm up a bit. Tofu adds texture, volume, and protein.
How to Store and Freeze Egg Drop Soup
This soup will keep for up to 3 or 4 days in the refrigerator. You can reheat it gently in a saucepan or in the microwave.
If you freeze and reheat an egg drop soup of any kind, the egg portion will become gummy. If possible, it's best to freeze extra broth, and proceed with the recipe by defrosting and reheating the broth, and then adding the eggs.