Tomato Egg Drop Soup

This Tomato Egg Drop Soup recipe is made with canned tomatoes for a simple, healthy twist. It's quick to make, easy, cozy, and perfect for a chilly night!

Course Soup

Cuisine Chinese

Keyword Chinese tomato soup, egg soup with tomato, tomato egg drop soup, tomato egg soup

Prep Time 6

Cook Time 15

Total Time 21

Servings Servings

Calories 155kcal

Author Maria Doss

Ingredients

1 can (14.5 ounces) whole peeled tomatoes
1 tablespoon vegetable oil
1 garlic clove minced
1 can (14.5 ounces) chicken stock I used 33% reduced sodium
1 teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon sugar
salt and pepper to taste
1 tablespoon cornstarch
2 eggs
1 scallion chopped

Instructions

Pour the canned tomatoes into a bowl and crush them well using your hands or a potato masher—you want a smooth consistency with no large chunks remaining.
Heat oil in a medium saucepan over medium heat. Once hot, add the garlic and sauté for about 1 minute, or until it just begins to turn golden.
Add the crushed tomatoes with all their juices, along with the stock, soy sauce, sugar, salt, pepper, and cornstarch slurry.
👉 To make the slurry, simply mix the cornstarch with 1 tablespoon of water in a small bowl until smooth.
Bring the soup to a boil, then reduce the heat and let it simmer for about 3 minutes.
Meanwhile, whisk the eggs thoroughly in a small bowl until smooth.
Gently stir the soup in a circular motion to create a whirlpool, then slowly drizzle in the whisked eggs to form long, silky ribbons.
Let the soup sit undisturbed for about 30 seconds to allow the eggs to set. Then stir in the scallions, remove from heat, and serve hot.

Video

Nutrition