Tomato Egg Drop Soup - Silky, Savory, and Comforting - A Quick and Easy Chinese Classic!

Warm, silky, and incredibly comforting, Tomato Egg Drop Soup is a quick and easy dish that brings together the richness of eggs and the tangy sweetness of tomatoes. This Chinese-inspired favorite is perfect for a light meal or a soothing start to your dinner. With just a few pantry staples and minimal effort, you can create a heartwarming bowl of soup that’s packed with umami flavor. Whether you’re looking for a nutritious, low-calorie dish or something cozy on a chilly evening, this recipe is a must-try!

There’s something truly magical about the combination of eggs and tomatoes—they just work. This soup has been a staple in Chinese households for generations, loved for its simplicity and nourishing qualities. Tomatoes bring a bright acidity and a boost of vitamin C, while the silky ribbons of egg add a delicate, rich texture. The addition of sesame oil and white pepper enhances the depth of flavor, making each spoonful comforting yet full of character. The best part? You can whip this up in under 15 minutes with ingredients you probably already have in your kitchen.

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Tomato Egg Drop Soup Recipe

Serving Size: 2-3 servings

Ingredients:

• 2 tbsp oil
• 4 large tomatoes, cut into small chunks
• 2 chicken stock cubes
• 3 cups (720 ml) water
• 2 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
• Salt, to taste
• 2 eggs, beaten
• 2 tsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
• Spring onion, finely chopped (for garnish)

Instructions:

1. Prepare the tomatoes: Heat oil in a soup pot over medium-low heat. Add chopped tomatoes and cook for about 5 minutes until they soften and release their juices.
2. Simmer the soup base: Add chicken stock cubes, water, soy sauce, sesame oil, white pepper, and a pinch of salt. Stir well and bring to a boil, then reduce heat to a simmer.
3. Prepare the egg and slurry: While the soup is simmering, beat the eggs in a separate bowl and mix cornstarch with water to form a slurry.
4. Thicken the soup: Use a ladle to swirl the soup in one direction, then slowly pour in the cornstarch slurry while stirring. Let it cook for another minute to thicken slightly.
5. Create the egg ribbons: Maintain the swirling motion and pour the beaten eggs in a thin stream. The eggs will cook instantly, forming delicate ribbons.
6. Adjust seasoning and serve: Taste and add more salt if needed. Transfer the soup to bowls and garnish with chopped spring onions. Serve hot!

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Tips for the Dish:

• For a richer flavor: Use homemade chicken broth instead of stock cubes.
• Make it vegetarian: Swap chicken stock for vegetable stock.
• Add extra texture: Toss in soft tofu or shredded cooked chicken for a heartier version.
• For a spicy kick: Add a dash of chili oil or white pepper before serving.
• Storage Tip: Best enjoyed fresh, but you can refrigerate leftovers for up to a day. Reheat gently to maintain the egg’s texture.

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Wrap-Up

This Tomato Egg Drop Soup is proof that simple ingredients can create something truly delicious. It’s nourishing, flavorful, and incredibly easy to prepare—perfect for a quick lunch or a cozy night in. Give this recipe a try and let me know in the comments how you like it!

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