Tomato Egg Drop Soup
Equipment
- Normal Kitchen Utensils
Ingredients
- 3 C Chicken Stock or Broth
- 3/4 Lb Tomatoes, Roughly Chopped About 1 large, or 2-3 small
- 1 Egg
- 1 Green Onion Sliced
- 3 Tbsp Water
- 2 Tbsp Vegetable Oil
- 2 tsp Soy Sauce
- 1 1/2 tsp Corn Starch
- 1/2 tsp Sesame Oil
- 1/4 tsp White Pepper Black pepper works just fine
- Salt and Additional Pepper to Taste
Instructions
- Heat the vegetable oil in a pot over medium heat. Once hot, add the tomato chunks and cook, stirring occasionally, until the tomatoes start to break up. Roughly 3-4 minutes.2 Tbsp Vegetable Oil, 3/4 Lb Tomatoes, Roughly Chopped
- Add the chicken stock, soy sauce, 1/4 tsp of pepper and a heavy pinch of salt to the pot. Raise the heat to high and bring the soup to a boil, stirring occasionally.3 C Chicken Stock or Broth, 2 tsp Soy Sauce, 1/4 tsp White Pepper, Salt and Additional Pepper to Taste
- Once the soup reached a boil, reduce the heat to a simmer.
- In a separate bowl, whisk the corn starch and water together with a fork, until the corn starch is fully mixed with the water.3 Tbsp Water, 1 1/2 tsp Corn Starch
- Stirring the soup slowly, stream this cornstarch mixture into the soup. Stir until fully combined. The soup with start to thicken pretty quickly.
- In a separate bowl, beat the egg with a fork until the yolk and whites are fully combined.1 Egg
- Stirring slowly and continuously, pour a steady stream of this beaten egg into the soup. The constant stirring is what helps form the egg into ribbons in the soup (rather than basically a big clump), so don't stop stirring during this step.
- Once all the egg is added, add the sesame oil and taste for salt and pepper.1/2 tsp Sesame Oil
- Serve hot, garnished with your sliced green onion.1 Green Onion
Tomato Egg Drop Soup: A Fresh and Flavorful Twist
Tomato egg drop soup is a variation of classic egg drop soup. It includes juicy tomatoes, adding a tangy, refreshing flavor. This version offers brightness with the acidity of ripe tomatoes. It provides a different take on the comforting, savory classic.
Origins and Evolution
Traditional egg drop soup has roots in Chinese culinary traditions dating back to the Tang Dynasty (618–907 AD). Tomato egg drop soup likely emerged more recently with the availability of tomatoes in China. Tomatoes, originally from the Americas, were introduced to China in the 16th century. Over time, they became a staple in Chinese cooking, especially in soups and stir-fries.
This version of egg drop soup likely originated as a fusion of Chinese traditions and the growing popularity of tomatoes. Although its exact history is unclear, the soup became popular for its simple preparation and fresh taste. Tomatoes brighten the flavor and add nutrients, making it a light, healthy dish.
A Healing and Comforting Soup
Like its traditional ancestor, this soup is a comforting dish. It’s soothing, especially when served warm, making it ideal during colder months or when unwell. Tomatoes provide vitamin C and antioxidants, supporting the immune system. The delicate ribbons of egg offer protein, making it a satisfying yet light meal. The broth is also gentle on the stomach.
With help from tomatoes, this soup offers warmth and nourishment without being too heavy. It’s quick to prepare, perfect for a simple, home-cooked comfort meal.
Tomato Egg Drop Soup: A Favorite Version of a Classic Dish
While it shares many similarities with the original, this spinoff soup it stands out with its unique flavors. The tanginess of tomatoes pairs perfectly with the silky egg ribbons. The soup is satisfying and refreshing, whether served as an appetizer or main dish.
If you’re craving the traditional version, click here for a recipe. To try another egg and tomato based recipe, you should really check out Shakshuka!
Some content edited/generated with the help of ChatGPT | OpenAI: https://www.openai.com/