tomato-egg-drop-soup
A pot of Chinese egg drop soup with freshly crushed tomatoes, chicken broth, and whisps of cooked egg garnished with sliced green onion. | peteandgerrys.com
A pot of Chinese egg drop soup with freshly crushed tomatoes, chicken broth, and whisps of cooked egg garnished with sliced green onion. | peteandgerrys.com A pot of Chinese egg drop soup with freshly crushed tomatoes, chicken broth, and whisps of cooked egg garnished with sliced green onion. | peteandgerrys.com
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Tomato Egg Drop Soup

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5/5 - 2 Ratings
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Prep Time 5 Minutes
Cook Time
Serving Yield 4

From the recipe author: This tomato egg drop soup has been a family staple of ours for as long as I can remember. My mom would make a small pot every couple of days to add a soup course to our dinner. As you might have heard regarding food in the Chinese home, it’s important to serve 3 dishes and 1 soup (三菜一汤, San Cai Yi Tang) for a complete meal.

Instead of the traditional egg drop soup, my mom always prefers tomato egg drop soup because it adds more nutrients to our meal. If you like egg drop soup, you must try out this version! The bright tomato flavor works so well with the tender eggs and the hearty chicken broth, and it takes the soup to another level.

By: Omnivore's Cookbook

Ingredients

For the slurry:

  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon salt (or to taste)
  • 4 teaspoons cornstarch

For the soup:

  • 2 teaspoons peanut or vegetable oil
  • 2 cloves garlic, minced
  • 1 slice ginger
  • 4 cups chicken broth
  • 2 medium-sized tomatoes, chopped into bite-size pieces
  • 3 green onions, chopped, white and green parts separated
  • 3 large Pete and Gerry’s Organic Eggs, whisked
  • 1 teaspoon sesame oil

Nutritional Information plus

Servings: 4

Amount Per Serving: Calories 150, Fat Cal. 80, Total Fat 8g (12% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 280mg (12% DV), Total Carb. 11g (4% DV), Fiber 1g (4% DV), Sugars 2g, Protein 10g, Vitamin A (15% DV),Vitamin C (20% DV), Calcium (4% DV), Iron (8% DV), Vitamin D (8% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the slurry:

Step 1

Combine the cornstarch, white pepper, salt, and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Set aside.

To make the soup:

Step 1

Heat oil in a small pot over medium heat until hot. Add the garlic and ginger. Cook and stir for 30 seconds to release the fragrance.

Step 2

Add the tomato and white part of the green onion. Cook until the tomato is blistered, 2 to 3 minutes.

Step 3

Pour in the chicken broth. Increase heat to medium-high and bring to a boil. Decrease heat to low and let the soup reduce to a simmer.

Step 4

Stir the slurry again to dissolve the cornstarch. Swirl it into the soup and mix well with a spatula. The soup will thicken up once it reaches a simmer again. If you prefer a thicker soup, you can mix more cornstarch with water and add it to the soup 1 teaspoon of cornstarch with 1 tablespoon of water at a time.

Step 5

To add the eggs, hold a fork (or two chopsticks slightly apart) across the edge of the egg bowl, and drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Step 6

Drizzle soup with sesame oil and sprinkle with the green part of the green onion. Serve warm.

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Tomato Egg Drop Soup

Prep Time 5 Minutes
Cook Time
Serving Yield 4

From the recipe author: This tomato egg drop soup has been a family staple of ours for as long as I can remember. My mom would make a small pot every couple of days to add a soup course to our dinner. As you might have heard regarding food in the Chinese home, it’s important to serve 3 dishes and 1 soup (三菜一汤, San Cai Yi Tang) for a complete meal.

Instead of the traditional egg drop soup, my mom always prefers tomato egg drop soup because it adds more nutrients to our meal. If you like egg drop soup, you must try out this version! The bright tomato flavor works so well with the tender eggs and the hearty chicken broth, and it takes the soup to another level.

By: Omnivore's Cookbook

Ingredients

For the slurry:

  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon salt (or to taste)
  • 4 teaspoons cornstarch

For the soup:

  • 2 teaspoons peanut or vegetable oil
  • 2 cloves garlic, minced
  • 1 slice ginger
  • 4 cups chicken broth
  • 2 medium-sized tomatoes, chopped into bite-size pieces
  • 3 green onions, chopped, white and green parts separated
  • 3 large Pete and Gerry’s Organic Eggs, whisked
  • 1 teaspoon sesame oil

Directions

To make the slurry:

Step 1

Combine the cornstarch, white pepper, salt, and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Set aside.

To make the soup:

Step 1

Heat oil in a small pot over medium heat until hot. Add the garlic and ginger. Cook and stir for 30 seconds to release the fragrance.

Step 2

Add the tomato and white part of the green onion. Cook until the tomato is blistered, 2 to 3 minutes.

Step 3

Pour in the chicken broth. Increase heat to medium-high and bring to a boil. Decrease heat to low and let the soup reduce to a simmer.

Step 4

Stir the slurry again to dissolve the cornstarch. Swirl it into the soup and mix well with a spatula. The soup will thicken up once it reaches a simmer again. If you prefer a thicker soup, you can mix more cornstarch with water and add it to the soup 1 teaspoon of cornstarch with 1 tablespoon of water at a time.

Step 5

To add the eggs, hold a fork (or two chopsticks slightly apart) across the edge of the egg bowl, and drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Step 6

Drizzle soup with sesame oil and sprinkle with the green part of the green onion. Serve warm.