Simple and Delicious Tomato Egg Drop Soup
【跟我做不会错】简单又好喝的西红柿鸡蛋汤，家常又营养哦 · pan chinese cuisine
Inspired by a childhood favorite, this home-style soup stirs the beaten egg into bubbling hot broth so it forms fine, feathery egg flowers. Blooming the tomatoes in oil first helps release their fat-soluble lycopene.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
Contains:EggSesameSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 101.6(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- 8.6(Main ingredients only; seasoning not counted)
- Carbs (g)
- 2.1(Main ingredients only; seasoning not counted)
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
nai shi zi ［ xi hong shi ］奶柿子［西红柿］
2.0 piece
egg鸡蛋
2.0 piece
0.92 oz
1.2 oz
scallion葱花
2.0 stalk
salt盐
0.63 oz
Techniques you'll use
- Making scallion oil ↗
Infuse oil with scallions and stop at golden edges, before bitterness develops.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
- Egg-drop finishing ↗
Swirl beaten egg into hot liquid for silken ribbons.
Steps
- 1
Step 1
Dice the tomatoes, beat the eggs, and finely chop the scallions; set aside.
✅ Done when: All components are prepped: tomatoes diced small, eggs fully beaten, scallions chopped.
Heat oil in a pot and add the chopped scallions to perfume the oil.
✅ Done when: The oil is hot and the scallions are fragrant.
Add the diced tomatoes and stir-fry. This step makes the soup more nutritious: lycopene in tomatoes is fat-soluble, so cooking them in oil helps release the nutrients.
✅ Done when: The tomato pieces are coated in oil and starting to soften.
Keep stir-frying until the tomatoes are soft, broken down, and releasing their juices.
✅ Done when: The tomatoes are mushy and a saucy base has formed in the pot.
Add boiling water (1000 ml was used here for a large pot of soup). Stir the starch with water until smooth, then add this starch slurry to the soup to thicken it.
✅ Done when: The soup is liquid and slightly thickened after the slurry is stirred in.
Once the soup boils, keep the heat high, pour the beaten egg in a thin stream where the surface is bubbling, and stir — the egg flowers form immediately.
✅ Done when: Fine, silky egg ribbons are visible throughout the soup.
- 7
Step 7
Look at that — fine, dense, velvety egg flowers.
✅ Done when: The egg flowers are set, fine and fluffy, floating on the soup.
- 8
Step 8
Turn off the heat, add the chopped scallions, then season to taste with 2 spoons of soy sauce, 2 spoons of sesame oil, and 1 spoon of salt.
✅ Done when: The heat is off and the seasonings are fully stirred into the soup.
- 9
Step 9
The nutritious and delicious home-style tomato egg drop soup is ready!
✅ Done when: The soup is finished: tender tomatoes, fine egg flowers, and a fragrant scallion aroma.
- 10
Step 10
The tomatoes are soft and the egg flowers delicate, perfumed with scallion and sesame oil. Each spoonful is richly tomato-flavored with a savory finish — simply perfect!
✅ Done when: The soup tastes well-balanced: pronounced tomato flavor with savory depth.