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

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.