Name: Chinese Tomato Egg Drop Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 medium ripe tomatoes, diced (about 2 cups); 4 large eggs, beaten; 4 cups chicken broth (or vegetable broth); 2 tablespoons tomato paste; 1 tablespoon vegetable oil; 2 green onions, thinly sliced (whites and greens separated); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon white pepper; 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Prepare the tomatoes

Heat vegetable oil in a large pot over medium heat. Add the white parts of green onions, garlic, and ginger. Sauté for 1 minute until fragrant. Add the diced tomatoes and cook for 3-4 minutes until they begin to break down and release their juices.
Create the broth

Add the chicken broth and tomato paste to the pot. Stir well to combine and bring to a gentle boil. Reduce heat to a simmer and cook for 5 minutes to allow flavors to blend.
Season and thicken

Add soy sauce and white pepper. Stir the cornstarch slurry again and slowly pour it into the soup while stirring constantly. Continue to simmer for 1-2 minutes until the soup slightly thickens.
Add the eggs

Reduce heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup gently in one direction with a ladle or chopsticks. This creates silky egg ribbons throughout the soup. Cook for 30 seconds without stirring, then gently stir once to finish cooking the eggs.
Finish and serve

Turn off heat and drizzle sesame oil over the soup. Ladle into serving bowls and garnish with the green parts of the green onions. Serve immediately while hot.

Chinese Tomato Egg Drop Soup

Ingredients

Instructions

Nutritional Information