egg tomato soup

Heart-warming and nutritious soup, ready in 15 minutes. This Chinese tomato egg drop soup is ideal for everyone who would love to add soup to their meal even on the busy days.

15-minute Tomato Egg Drop Soup

Egg (Whisked)

Tomatoes (Ripen tomatoes, cut wedges)

Garlic (Minced)

Chicken stock

Water (About 240 milliliters)

Spring onions (Or coriander, cut thin slices)

(or salt

tbsp Soy sauce (Light soy sauce

Sesame oil (toasted sesame oil)

tsp Corn starch (Mix it with with 2tbsp water)

tbsp Groundnut/peanut oil (Or any neutral flavour vegetable oil)

Cut the tomatoes into wedges and whisk the eggs in a small bowl. Set them aside.

In a medium-size pot, drizzle a tablespoon of oil and saute the tomato wedges with medium heat for 3-4 minutes or until soft. Sprinkle salt over the tomatoes.

Once the tomatoes are softened and the juice comes out, pour the chicken stock, water, and garlic in. Bring it to simmer.

Stir the soup gently in one direction and make a whirlpool. Pour the whisked egg slowly to make the beautiful egg drop.

Season the soup with soy sauce, white pepper, and sesame oil. Then add the corn starch slurry ( a mixture of corn starch and water).

Stir in chopped spring onions when the soup is starting to get thickened and glossy.

Make a taste test and add more salt, or soy sauce to your taste if needed. Transfer to a soup bowl and garnish with spring onions or coriander.

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15-minute Tomato Egg Drop Soup

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The most viewed egg tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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15-minute Tomato Egg Drop Soup

The most viewed egg tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine