Enjoy the chilly winter with this soul-satisfying and comforting tomato egg drop soup to warm yourself up while watching your favorite series from your cozy couch! A healthier and high protein alternative for your munchies!
When life gives you tomatoes, make tomato soup! Not just a regular everyday tomato soup, but the very special tomato egg drop soup!
If you want to give something really satisfying to your soul while nourishing your body at the same time, then a hearty soup is exactly what you need immediately!
So, after my super-popular chicken noodle soup, I have returned with one more high protein soup that will be a delight for all egg-lovers out there!
The very flavorful tomato egg drop soup which is full of fresh flavors from ripe red tomatoes, spring onion and cilantro (if you like it as much as we do!).
What is tomato egg drop soup?
Simply put, tomato egg drop soup is a Chinese inspired homestyle tomato soup with beaten eggs slowly poured over it to create beautiful egg clouds or egg flowers!
This is a very quick-cooking soup where blanched tomatoes are gently sautéed in garlic flavored oil for a couple of minutes and then simmered in vegetable broth or plain & simple water.
Once tomatoes are nicely softened, smoothly beaten eggs are poured over the soup moving your hand slowly in circular motion to create beautiful soft egg curdles inside the soup.
That’s the uniqueness of any egg drop soup which you may already know. The combination of fresh ripe tomatoes with soft eggs proved to be incredibly addictive which is why I am sure you will make this on repeat this winter!
Ingredients for tomato egg drop soup
Tomato: This is the showstopper ingredient for this winter-comforting soup! Use the ripest possible red tomatoes that you can get your hands on for best tasting tomato egg drop soup!
Eggs: For a serving of two to three, you will need three fresh eggs. The fresher your eggs are, the more flavorful your tomato egg drop soup will turn out to be!
Spring onion: About four to five stalks of spring onion will be good enough to flavor your tomato egg drop soup.
I sautéed the white parts in oil while sautéing garlic to release their flavors completely and used the spring onion greens to garnish the soup at the very end.
Garlic: I love the flavor of garlic in my soup; so I sautéed a few cloves of minced garlic in oil before adding the chopped tomatoes. The combination of garlic and tomatoes is simply irresistible!
Light soy sauce: Use light soy sauce and not the dark one because dark soy will be too overpowering for this fresh tomato soup.
Light soy sauce will add a gentle umami and also season the soup without being too prominent.
Corn flour/Cornstarch: This starch will thicken your tomato egg drop soup and also make it very smooth & glossy without impacting the taste.
Feel free to take a call on the amount of corn flour slurry you want to add to your soup based on how thick you want your soup to be.
Oil: You can use any flavorless oil for making this winter-comforting soup; canola oil, sunflower oil or very light olive oil will also work.
Do not use extra-virgin olive oil or mustard oil as they are very flavorful on their own and will interfere with the fresh flavors of tomatoes.
Seasoning: Soy sauce will lightly season your tomato egg drop soup; however, do taste the soup at the very end and add additional salt if you feel needed.
How to make tomato egg drop soup?
Step 1: Wash the tomatoes nicely. Then using a sharp knife make a crisscross cut at the bottom of each tomato; this will make the peeling easier.
Step 2: Place the tomatoes in a deep bowl and pour boiling hot water over them making sure both the tomatoes are inside the water.
Step 3: Leave them in the hot water for 5 minutes to soften. After about 5 minutes, take them out and place them on a cutting board.
Step 4: The skin will get easily peeled off now. Remove the skin from them and cut each into half. Then I prefer to remove the seeds and the hard core from the middle.
Step 5: Now cut each half into thick slices and then cut each slice into smaller chunks. Set them aside in a bowl until needed.
Step 6: Chop the spring onions (aka scallion) separating the greens and whites. Chop the whites & greens into small pieces and set aside separately.
Step 7: Crack all three eggs in a bowl and whisk them. Add a pinch of salt and whisk them again until smooth. Set them aside for later.
Step 8: Prepare a corn flour slurry by dissolving a couple of tablespoons of corn flour (aka cornstarch) in half a cup of water. Set it aside.
Step 9: Now heat a stock pot or a sauce pan over medium heat and add the oil. Let the oil warm up; then add the minced garlic and the spring onion whites.
Step 10: Quickly sauté the garlic and spring onion whites on medium heat for 4 to 5 minutes until they become fragrant. Then add the chopped tomatoes.
Step 11: Cook the tomatoes for 5 to 6 minutes on medium heat until they release their juices and softens. Then add about 4 to 5 cups of water to the pot and bring it to boil. Keep stirring.
Step 12: Next add the light soy sauce and give a good mix. Now we will start thickening the soup using the corn flour slurry.
Pro tip: Make sure to give the slurry a good stir before adding as corn flour settles down at the bottom.
Step 13: To thicken the soup, add the prepared corn flour slurry using a ladle or a large spoon in three installments, stirring the soup nicely after each addition. This will ensure that the soup thickens gradually and not instantly.
Pro tip: Corn flour will not only thicken the soup but also will make it glossy without altering the taste. If you feel that your soup is already thick enough after the second addition, do not add the rest.
Step 14: Let the soup come to a full boil again. Then bring the flame to medium-low and ensure that the soup is gently simmering. Now it’s time to add the eggs.
Step 15: Take one ladle of the beaten eggs at a time and very slowly pour it in circular motion over the soup while the soup is simmering.
Pro tip: Be very slow and gentle while pouring the eggs, moving your hand in a circular motion over the soup so that you get beautiful egg flowers in your tomato egg drop soup.
Step 16: After adding all the egg mixture, gently stir the soup using a spatula. Eggs will create very beautiful, soft & delicate flowers while getting cooked completely.
Step 17: Check the seasoning at this stage and add salt to taste if needed. Also sprinkle the chopped spring onion greens.
Step 18: If you like fresh coriander leaves (aka cilantro), then sprinkle freshly chopped coriander leaves to garnish your tomato egg drop soup.
Step 19: Your comforting soup for winter is ready! Serve it in individual bowls and enjoy with your loved ones!
More delicious soup recipes from Flavor Quotient
Comforting Tomato Egg Drop Soup | Best High Protein Tomato Soup for Winter
Author: Priyanka
Recipe type: Entree
Cuisine: Chinese
Serves: 2-3 Servings
Ingredients
- Red tomato – 4, medium or 3, large (about 400 gms)
- Eggs – 3
- Garlic – 4 to 5 cloves, finely minced
- Spring onion – 4 stalks
- Corn flour / cornstarch – 2 tbsp
- Flavorless oil – 2 tbsp (canola, sunflower etc)
- Light soy sauce – 2 tbsp
- Salt to taste
Instructions
- Wash the tomatoes nicely. Then using a sharp knife make a crisscross cut at the bottom of each tomato; this will make the peeling easier.
- Place the tomatoes in a deep bowl and pour boiling hot water over them making sure both the tomatoes are inside the water.
- Leave them in the hot water for 5 minutes to soften. After about 5 minutes, take them out and place them on a cutting board.
- The skin will get easily peeled off now. Remove the skin from them and cut each into half. Then I prefer to remove the seeds and the hard core from the middle.
- Now cut each half into thick slices and then cut each slice into smaller chunks. Set them aside in a bowl until needed.
- Chop the spring onions (aka scallion) separating the greens and whites. Chop the whites & greens into small pieces and set aside separately.
- Crack all three eggs in a bowl and whisk them. Add a pinch of salt and whisk them again until smooth. Set them aside for later.
- Prepare a corn flour slurry by dissolving a couple of tablespoons of corn flour (aka cornstarch) in half a cup of water. Set it aside.
- Now heat a stock pot or a sauce pan over medium heat and add the oil. Let the oil warm up; then add the minced garlic and the spring onion whites.
- Quickly sauté the garlic and spring onion whites on medium heat for 4 to 5 minutes until they become fragrant. Then add the chopped tomatoes.
- Cook the tomatoes for 5 to 6 minutes on medium heat until they release their juices and softens. Then add about 4 to 5 cups of water to the pot and bring it to boil. Keep stirring.
- Next add the light soy sauce and give a good mix. Now we will start thickening the soup using the corn flour slurry.
- To thicken the soup, add the prepared corn flour slurry using a ladle or a large spoon in three installments stirring the soup nicely after each addition. This will ensure that the soup thickens gradually and not instantly.**
- Let the soup come to a full boil again. Then bring the flame to medium-low and ensure that the soup is gently simmering. Now it’s time to add the eggs.
- Take one ladle of the beaten eggs at a time and very slowly pour it in circular motion over the soup while the soup is simmering.***
- After adding all the egg mixture, gently stir the soup using a spatula. Eggs will create very beautiful, soft & delicate flowers while getting cooked completely.
- Check the seasoning at this stage and add salt to taste if needed. Also sprinkle the chopped spring onion greens.
- If you like fresh coriander leaves (aka cilantro), then sprinkle freshly chopped coriander leaves to garnish your tomato egg drop soup.
- Your comforting soup for winter is ready! Serve it in individual bowls and enjoy with your loved ones!
Notes
***Pro tip: Be very slow and gentle while pouring the eggs, moving your hand in a circular motion over the soup so that you get beautiful egg flowers in your tomato egg drop soup.
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