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–+ servings
tomato based egg drop soup

Tomato Egg Drop Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Soup
Cuisine Chinese
Servings 4 servings

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

For a richer flavor, consider using homemade chicken broth. Adjust the thickness of the soup by varying the amount of cornstarch slurry to your preference. To ensure the eggs form delicate ribbons, pour them in slowly while constantly stirring the soup. Feel free to add additional vegetables like spinach or mushrooms for a heartier variation.
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