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Posted on Wed 5th June 2024

Tomato Egg Drop Soup

A simple Chinese classic soup, perfect as a starter before your main meal or even to have in-between as a refresher.

Cuisine

Chinese

Time

10 mins

Servings

2

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recipe

Ingredients

  • 1l chicken stock
  • 1l water
  • 2 eggs
  • 4 tomatoes
  • 2 onions 
  • 2 stalks celery 
  • 2 slices ham or bacon 
  • 2 spring onions
  • 3 tablespoons cornflour paste
  • 1/2 teaspoon Amoy sesame oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon Rajah white pepper
  • Black vinegar (optional)

Method

Preparation

Slice the spring onions into small rings, and set aside to use a garnish later.

Cooking

Heat 1 tablespoon of vegetable or garlic oil in a saucepan over a high heat until smoking-hot. Add the tomatoes and cook until softened. Add the chicken stock, water , stir in the sesame oil, salt, sugar, and white pepper. Then add the roughly chopped onions, ham and celery. 

Add the cornflour paste to thicken the stock, simmer for 3-4 minutes. 

Whisk the eggs and season with salt, pepper and sesame oil. Set aside.

Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.

Serve and garnish with spring onions and black vinegar.

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How to cook Tomato Egg Drop Soup