Picture a steaming bowl of Tomato Egg Drop Soup, fragrant with the aroma of sesame and soy, its rich broth swirling with delicate egg ribbons.
This comforting Chinese classic is delightfully simple and quick to prepare, making it a perfect go-to on a busy weeknight.
As the tomatoes simmer and the eggs transform into silky strands, you’ll feel the magic of these humble ingredients coming together.
Let’s bring this heartwarming dish to life.
Kitchen Tools Required
- 1 large pot
- 1 whisk
- 1 ladle
- 1 knife
- 1 cutting board
Ingredients
- 3 cups chicken broth
- 2 medium tomatoes, chopped
- 3 large eggs, beaten
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- Salt to taste
- White pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Egg Drop Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend the first 5 minutes reading through the entire recipe and gathering all the necessary ingredients and equipment.
- Prep Work (10 minutes)
- Minute 1-2: Wash and chop the tomatoes.
- Minute 3: Chop the green onions.
- Minute 4-5: Beat the eggs in a small bowl.
- Minute 6-7: Prepare the cornstarch slurry by mixing cornstarch with water in a small bowl.
- Minute 8-10: Set up your cooking space with all the ingredients and equipment ready to go.
- Cooking (15 minutes)
- Minute 11-13: Heat the chicken broth in the large pot over medium heat until it begins to simmer.
- Minute 14-18: Add the chopped tomatoes to the pot and simmer for 5 minutes.
- Minute 19-20: Stir in the cornstarch slurry and bring the soup to a gentle boil.
- Minute 21-22: Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
- Minute 23: Add the soy sauce and sesame oil, stirring to combine.
- Minute 24: Season the soup with salt and white pepper to taste.
- Minute 25: Remove the pot from heat.
- Resting and Garnishing (5 minutes)
- Minute 26-30: Let the soup rest for 5 minutes.
- During this time, garnish the soup with chopped green onions.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the chicken broth in a large pot over medium heat until it begins to simmer.
Add the chopped tomatoes to the pot and simmer for 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry.
Stir the cornstarch slurry into the pot and bring the soup to a gentle boil.
Slowly pour the beaten eggs into the soup while stirring gently with a whisk to create egg ribbons.
Add the soy sauce and sesame oil to the soup, stirring to combine.
Season the soup with salt and white pepper to taste.
Remove the pot from heat and let it rest for 5 minutes.
Garnish the soup with chopped green onions before serving.
Serving Tips
- Steamed Rice: Serve alongside a bowl of steamed rice to make the meal more filling and satisfying.
- Spring Rolls: Pair with crunchy spring rolls for a delightful contrast in textures.
- Steamed Dumplings: Complement the soup with steamed dumplings to add variety and depth to your meal.
- Stir-Fried Vegetables: Add a serving of stir-fried vegetables for extra nutrients and a vibrant color contrast.
- Crusty Bread: Offer crusty bread on the side to soak up the flavorful broth.
Storage
To store Tomato Egg Drop Soup, let it cool completely.
Then, transfer it to an airtight container.
Refrigerate for up to 3 days.
Reheat gently to preserve the texture of the egg ribbons.
Freezing
To freeze Tomato Egg Drop Soup, let it cool completely.
Then, transfer it to airtight containers. Leave space for expansion.
Label with the date.
Consume within 2-3 months for best quality.
Reheating
To reheat Tomato Egg Drop Soup, warm it gently on the stove over low heat.
Stir occasionally.
Avoid high heat to prevent overcooking the eggs and altering the soup’s texture.
Final Thoughts
Tomato Egg Drop Soup is a delicious and comforting dish that’s both easy to prepare and full of rich flavors.
The combination of tender tomatoes, silky egg ribbons, and savory chicken broth creates a harmonious blend that’s certain to satisfy.
This soup is perfect for a quick weeknight meal, as it requires minimal preparation and cooking time.
The use of common pantry ingredients makes it an accessible option for many home cooks.
To enhance the flavor, consider using homemade chicken broth. This will provide a deeper, more robust taste that elevates the overall dish.
For those who enjoy a thicker soup, adjusting the amount of cornstarch slurry can easily achieve the desired consistency.
Additionally, the soup can be customized with extra vegetables like spinach or mushrooms, adding both nutrition and heartiness.
The key to creating perfect egg ribbons lies in the technique.
Slowly pouring the beaten eggs into the simmering soup while stirring gently guarantees they form delicate strands.
Frequently Asked Questions
Can I Make Tomato Egg Drop Soup Vegetarian?
Yes, you can make it vegetarian. Substitute vegetable broth for chicken broth. Guarantee precise measurements: 3 cups vegetable broth. Retain the rest of the ingredients and steps. Adjust seasoning with salt and white pepper to taste.
What Can I Substitute for Sesame Oil?
You can substitute sesame oil with toasted sesame oil for a similar flavor. Alternatively, use 1 teaspoon of olive oil mixed with 1/8 teaspoon of sesame seeds, lightly toasted, to mimic the nutty aroma and taste.
Is Tomato Egg Drop Soup Gluten-Free?
You can make it gluten-free by ensuring your soy sauce is gluten-free, as traditional soy sauce contains wheat. Also, check the chicken broth for additives. Use precise measurements to maintain consistency in flavor and texture.
How Can I Make the Soup Spicier?
To spice up your soup, incorporate 1-2 teaspoons of chili oil or 1/4 teaspoon of crushed red pepper flakes. Adjust to taste. Stir thoroughly to guarantee even heat distribution throughout the soup for a consistent spicy kick.
Can I Use Canned Tomatoes Instead of Fresh?
You can substitute canned tomatoes for fresh ones, but make certain you’re using 14 ounces of diced tomatoes. Drain excess liquid to maintain consistency. Canned tomatoes might alter the flavor slightly, adding a richer, more concentrated taste.
Tomato Egg Drop Soup
Equipment
- 1 Large pot
- 1 Whisk
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 3 cup chicken broth
- 2 medium tomatoes chopped
- 3 large eggs beaten
- 1 tablespoon cornstarch
- 2 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoon green onions chopped
- salt to taste
- white pepper to taste
Instructions
- Heat the chicken broth in a large pot over medium heat until it begins to simmer.
- Add the chopped tomatoes to the pot and simmer for 5 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry.
- Stir the cornstarch slurry into the pot and bring the soup to a gentle boil.
- Slowly pour the beaten eggs into the soup while stirring gently with a whisk to create egg ribbons.
- Add the soy sauce and sesame oil to the soup, stirring to combine.
- Season the soup with salt and white pepper to taste.
- Remove the pot from heat and let it rest for 5 minutes.
- Garnish the soup with chopped green onions before serving.
Notes
