Tomato Egg Drop Soup
Tomato egg drop soup is a classic Chinese dish that can be enjoyed either as an appetizer or a main course. It’s made with simple ingredients such as tomatoes, eggs, and stock, and is incredibly easy to make.
How to Make Tomato Egg Drop Soup
Tomato egg drop soup has been around for centuries and is especially popular during the colder months. Not only is it delicious, but it’s also full of nutrients, making it a healthy and satisfying way to start your day. To make this soup, you’ll need a few basic ingredients including tomatoes, eggs, chicken or vegetable stock, salt, pepper and any other spices you’d like to add.
For perfect egg drop soup, crack and beat the eggs in a small mixing bowl. Then, heat the pot over medium heat and add in the chicken broth. Take the tomato and make a shallow cut around it, making an X. Once done, drop it into the boiling chicken broth. Next, remove tomato and take out the skin, it should slide right off. Cut into small pieces then put them back into the pot, cook for roughly 3 minutes. In a small bowl, combine cornstarch and water. Then pour them into the tomato mixture. Stir and slowly pour the beaten eggs while stirring continuously until fully incorporated.
Once everything is added into the pot, reduce heat to low-medium and allow everything cook for roughly 5 minutes. Make sure to stir occasionally so everything cooks evenly. To give the soup more flavor, feel free to add in salt, pepper or any other seasonings of your choice at this point; soy sauce works great too! After 5 minutes has passed, increase heat slightly and keep stirring until desired thickness is achieved. When the tomato egg drop soup is finished cooking, pour it into a bowl and top with chopped green onions and/or cilantro if desired. Serve immediately when ready!
Tomato Egg Drop Soup Nutrition
Tomato egg drop soup offers many nutritional benefits due its combination of healthy ingredients. Each bowl contains plenty of vitamins A & C from the tomatoes along with protein from both eggs & stock. Additionally, studies have shown that eating cooked tomatoes provides higher levels of lycopene – an antioxidant known for its cancer-fighting properties – than raw ones do. Eating this soup regularly will help promote overall health & well being!
Tomato Egg Drop Soup
- 2 large eggs
- 1 large tomato
- 2 cups chicken broth
- 1.5 tbsp cornstarch
- 2 tbsp water
- 1 tsp ground black pepper
- salt to taste
- spring onion
- Crack and beat the eggs in a small mixing bowl.
- Heat the pot over medium heat and add in the chicken broth.
- Take the tomato and make a shallow cut around it, making an X. Once done, drop it into the boiling chicken broth. Cover and cook until softened, about 3 minutes.
- Next, remove tomato and take out the skin, it should slide right off. Cut into small pieces then put them back into the pot, cook for roughly 3 minutes.
- In a small bowl, combine cornstarch and water. Then pour them into the tomato mixture. Finally, stir and slowly pour the beaten eggs while stirring continuously until fully incorporated. Season it with salt and pepper.
- When the tomato egg drop soup is finished cooking, pour it into a bowl and top with chopped green onions and/or cilantro if desired. Serve hot and enjoy!
Frequently Asked Questions
What is Tomato Egg Drop Soup?
Tomato egg drop soup is a delicious and hearty Chinese soup, full of flavor. It is made with tomatoes, eggs, and stock that has been simmered together until the ingredients are soft and creamy. The eggs are “dropped” into the mixture of hot liquids in order to create ribbons of egg throughout the soup. This popular dish can be served as a starter or main course.
Can you freeze Tomato Egg Drop Soup?
Yes, you can freeze tomato egg drop soup. The best way to freeze it is to first cool the soup completely before transferring it into an airtight container or freezer bag. Make sure to leave 2-3 inches of room at the top of the container to allow for expansion as the liquid in the soup freezes. To thaw and reheat, place the sealed container in a shallow bowl of cold water and let it thaw fully before heating it on low heat on the stovetop or in a microwave-safe bowl.