Chinese Cuisine

Tomato Egg Soup Recipe – Chinese Special

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Tomato Egg Soup Recipe – Chinese Special

Tomato Egg Soup is a soothing and delicious dish that combines tender egg ribbons with a tangy tomato broth. This well-balanced blend of tomatoes and eggs results in a light yet satisfying soup, making it ideal for any occasion.

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

Tomato Egg Soup Ingredients :

  • 2 large tomatoes, diced
  • 4 large eggs
  • 4 cups chicken or vegetable broth
  • 1 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1/2 inch ginger, minced
  • 1 tsp soy sauce (optional)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp white pepper (or to taste)
  • 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
  • Chopped green onions or cilantro for garnish (optional)

Prepare the Ingredients:

1

Heat vegetable oil in a pot over medium heat. Add garlic and ginger, cooking until fragrant, about 1 minute.

Cook the Tomatoes:

2

Add diced tomatoes to the pot and cook for 3-4 minutes until they start to soften and release their juices.

Add Broth:

3

Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and let simmer for 5 minutes.

Prepare the Eggs:

4

In a bowl, beat the eggs lightly. Slowly pour the beaten eggs into the simmering soup while stirring gently to create egg ribbons.

Thicken the Soup (Optional):

5

If you prefer a thicker soup, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the soup thickens.

Season and Serve:

6

Season with soy sauce, salt, and white pepper to taste. Garnish with chopped green onions or cilantro if desired. Serve hot.

Recipe Notes :

Tomatoes: Use ripe tomatoes for the best flavor. You can also use canned diced tomatoes as a convenient alternative.

Eggs: Pour the beaten eggs slowly into the simmering soup and stir gently to achieve a delicate, ribbon-like texture.

Thickening: The cornstarch mixture is optional and can be omitted if you prefer a lighter soup. Adjust thickness to your preference.

Storage: Tomato egg soup can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the eggs.

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