Tomato Egg Drop Soup is a flavorful version of the classic Chinese takeaway, Egg Drop Soup. For best flavor, you can't just add tomatoes though- read on for my secret ingredient!
Ingredients
You will need a few simple ingredients:
- 1-2 Tablespoons of neutral vegetable oil
- 1-2 large tomatoes, cut into chunks
- ½ Tablespoon tomato paste: this is the secret ingredient! Most tomatoes aren't flavorful enough to make the tomato egg drop soup tasty alone, so need some help from tomato paste. (It will also give the soup a redder, more appetising hue.) If you're willing to be even less orthodox, you could substitute the tomato paste for ketchup!
- 3 Cups chicken stock
- 2 teaspoons light soy sauce: do not confuse this with dark or sweet soy sauce- they're not the same thing!
- ½ teaspoon sesame oil
- pinch of white pepper: you can omit this if you don't have it, though it is essential for authentic Chinese cooking
- salt: to taste. You may not need to add any if using pre-seasoned, store-bought chicken stock- taste before adding!
- 1 large egg: beaten
- 1.5 teaspoons of cornstarch: mixed with 2 Tablespoons of water
- Optional: add a pinch of turmeric powder to give the soup a more appetising golden hue. DO NOT USE TOO MUCH as we don't want any turmeric flavor here.
- To Garnish: sliced Spring Onions
Serve with a bowl of rice or chow mein and these delicious egg drop soup side dishes.
📖 Variations & Substitutes
You can omit the tomatoes to make regular egg drop soup, which is also very tasty. (Click for the full instructions.)
Alternatively, there is also corn egg drop soup!
🥡 How to Store
This soup tastes best when finished after cooking.
If you do have extra, store it in an airtight container in the fridge. However, you will need to be very careful reheating as the cornstarch in it can make it go goopy: use gentle heat and be prepared to add water to thin out the soup.
🥗 Suggested Accompanying Recipes
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Tomato Egg Drop Soup
Ingredients
- 1-2 Tablespoons neutral vegetable oil
- 1-2 tomatoes Choose large ones that were ripened on the vine for better flavor, then cut into chunks
- ½ Tablespoon tomato paste The secret ingredient! Most tomatoes aren't flavorful enough to make the tomato egg drop soup tasty alone, so need some help from tomato paste. (It will also give the soup a redder, more appetising hue.) If you're willing to be even less orthodox, you could substitute the tomato paste for ketchup!
- 3 Cups chicken stock
- 1-2 teaspoons light soy sauce Start with 1 and add 2 if it needs more seasoning. (Different brands have different levels of saltiness.) Do not confuse this with dark or sweet soy sauce- they're not the same thing!
- A pinch of white pepper you can omit this if you don't have it, though it is essential for authentic Chinese cooking
- Salt To taste. You may not need to add any if using pre-seasoned, store-bought chicken stock- taste before adding!
- 1 large egg beaten
- 1½ teaspoons cornstarch Mixed with 2 Tablespoons of water
- A pinch of turmeric powder Optional, to give the soup a more appetising golden hue. DO NOT USE TOO MUCH as we don't want any turmeric flavor here.
Garnish
- Spring onions Sliced
- ½ teaspoon sesame oil
Instructions
- In a large pot, over medium-high heat, heat up the oil till it is almost smoking.
- Add the tomatoes and stir fry till fragrant. (Make sure the tomatoes are dry or the oil will splatter.)
- Add the tomato paste and stir fry for a few seconds.
- Carefully pour in the 3 cups of chicken stock and bring to the boil. Once boiling, taste then season with 1-2 teaspoons of soy sauce.
- If using, add in the pinch of white pepper and turmeric powder. Taste again and add a pinch of salt if needed.
- Reduce the heat so the soup is at a gentle simmer. Slowly pour ½ the cornstarch slurry into the soup whilst simultaneously stirring in 1 direction, simmer for 2-3 minutes and taste. If you find the soup not thick enough, repeat with the rest of the slurry. (I like the consistency when all the cornstarch has been added.)
- Note: if you mixed the cornstarch slurry too long ago, there may be a bit of separation between the starch and water. Make sure to mix well before pouring into the soup.
- After the chicken corn soup is at the right consistency, slowly pour the beaten egg into the soup whilst stirring in 1 direction.Note: this should be done almost immediately after the soup reaches the right consistency, as simmering longer will make the soup thicker.
- Once all the egg has been added to the simmering soup, switch off the fire. Garnish with spring onions and sesame oil. Serve with these egg drop soup side dishes.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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