It’s March and it is still cold around here. What else to enjoy than this tomato egg drop soup! This tomato egg drop soup doesn’t take time to cook it only takes between 10 and 15 minutes. The soup is super tasty, it’s velvety, silky and to top it all I added small red pepper flake for some kick and it added the punch I needed and this elevated the taste.
The red pepper flake is optional or you can reduce it to your preference. I used 4 medium eggs but if you’re using large eggs you can use 3 or add more liquid. For the chicken stock, I used homemade chicken stock but feel free to use a store-bought. If you use a very good stock you don’t need much seasoning because the soy sauce already contains salt.
You might want to try;
- 4 cups chicken (or vegetable stock)
- 2 Tomato (diced)
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 4 medium eggs (or 3 large)
- 1/2-1 Teaspoon Red pepper flake (optional)
- 1/2 teaspoon toasted sesame oil
- 2 Tablespoons soy sauce
- Salt and black pepper (to taste)
- Green onions (thinly sliced for garnish)
In a bowl, whisk together chicken stock, cornstarch, soy sauce garlic, ginger powders, sesame oil, red pepper flakes if you're using then mix until smooth then set as aside. If you desire you can use fresh ginger and garlic.
Cut the tomato with salt for a few minutes and set aside. This step is optional but it adds more flavor to the tomato.
Whisk eggs in another bowl and set aside.
Heat oil over high heat and add the tomatoes stirring as you cook, season with black pepper you don't need to add salt again of you season the tomato earlier. Allow it to cook for a few minutes until the tomatoes break down and releases it juices..
Add the chicken stock mixture and allow it to boil. Now, you want to create long egg ribbons. When the mixture is boiling stir with a ladle or even a fork to form a circular motion like a whirlpool if you would say.
Add the whisked egg and stir check the season and readjust if necessary then take it off the heat immediately. The picture of this step is not clear because of the steam.
Serve and garnish with green onion.
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