Tomato Egg Drop Soup

3 ripe tomatoes, cut into wedges
1 onion, finely sliced
2 celery stalks, finely sliced
2 spring onions, cut into large pieces
2 slices cooked ham, sliced (or cooked bacon)
1 litre chicken stock
2 eggs, beaten
2 tablespoons cornflour (cornstarch)
2 tablespoons water
Chinkiang black vinegar

The Seasoning
½ teaspoon salt (or to taste)
½ teaspoon ground white pepper
1 teaspoon sesame oil

PREPARATION

1. Cut the tomatoes into wedges, finely slice the onion and celery, roughly chop the spring onions and slice the ham. Mix the cornflour with the water until smooth and beat the eggs.

COOKING

1. Heat a large saucepan over a medium-high heat without any oil.
2. Add the tomatoes, cut-side down, and sear until the skins begin to blister and soften.
3. Pour in the chicken stock and bring to the boil.
4. Add the onion, celery, spring onions and ham.
5. Reduce to a gentle simmer and cook for 20 minutes to allow the flavours to develop.
6. Season with the salt, white pepper and sesame oil.
7. Stir in the cornflour slurry a little at a time until the soup lightly coats the back of a spoon. It should remain light rather than thick.
8. Turn off the heat and leave the soup to rest for 1–2 minutes so it is no longer boiling.
9. Pour in the beaten eggs in one steady stream.
10. Gently stir the soup once to create delicate ribbons of egg.
11. Serve immediately, with a splash of Chinkiang black vinegar if desired.

School of Wok Tips

• Searing the tomatoes without oil intensifies their natural sweetness and umami.
• Add the cornflour slurry gradually—you want just enough body to suspend the egg ribbons, not a thick soup.
• Let the soup stop boiling before adding the eggs to create silky ribbons rather than small scrambled pieces.
• Pour the eggs in one steady stream, then stir only once for the best texture.

FAQs

Why sear the tomatoes first?
Dry-searing concentrates their flavour and helps them break down into the broth more quickly.

Can I make it vegetarian?
Yes. Omit the ham and use vegetable stock instead of chicken stock.

Why add the eggs after turning off the heat?
Adding the eggs to soup that's just below boiling allows them to form soft, wispy ribbons instead of breaking into small curds.