Tomato Egg Drop Soup

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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!

Prep Time5

Cook Time10

Course: Side Dish

Cuisine: Chinese

Servings: people

Calories: 179kcal

Author: Zen

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.

Nutrition