Tomato Egg Soup Recipe – Chinese Special
Tomato Egg Soup Recipe is a beloved staple in Chinese cuisine, offering a simple soup that’s perfect for a cozy weeknight dinner. Ripe tomatoes simmer in fragrant broth with garlic and ginger, then soft egg ribbons swirl through, creating a texture that’s comforting without being heavy. Light yet satisfying, this bowl delivers healthy comfort with every spoonful—bright flavor, soothing warmth, and gentle nourishment.
- 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:
Heat vegetable oil in a pot over medium heat. Add garlic and ginger, cooking until fragrant, about 1 minute.
Cook the Tomatoes:
Add diced tomatoes to the pot and cook for 3-4 minutes until they start to soften and release their juices.
Add Broth:
Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and let simmer for 5 minutes.
Prepare the Eggs:
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):
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:
Season with soy sauce, salt, and white pepper to taste. Garnish with chopped green onions or cilantro if desired. Serve hot.
Recipe Notes :
Cooking Tips: Use medium heat when simmering the broth—this helps the tomatoes cook down without burning and allows flavors of garlic and ginger to infuse well. Pour the beaten eggs in slowly while stirring gently to create delicate soft egg ribbons.
Ingredient Alternatives: If fresh tomatoes aren’t available, canned diced tomatoes work fine. Substitute vegetable broth instead of chicken broth to make it vegetarian. Ginger can be replaced with a small pinch of white pepper if you prefer a different spice profile.
Storage Advice: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid overcooking the eggs, which can turn rubbery.
Seasoning Options: Adjust salt, white pepper, or soy sauce to taste. A splash of sesame oil adds aroma, or a few drops of chili oil bring gentle heat. Add fresh herbs like cilantro or green onions at serving time to brighten flavor.
Texture Preferences: Want a thinner soup? Skip the cornstarch thickener. If you like it thicker, use the cornstarch-water mix or let the soup simmer a bit longer to reduce. For smoother texture, strain out tomato skins or blend part of the soup before adding eggs.
