Classic Tomato Egg Drop Soup
A comforting, silky soup where ribbons of gently cooked eggs float in a bright tomato broth. Quick to make and perfect for any day.
Story
This simple soup is a staple in Chinese home cooking—light yet satisfying, with that perfect balance of tangy tomatoes and soft, custardy eggs. The trick is getting the eggs to form those delicate ribbons rather than chunks.
Ingredients
ripe tomatoes
2 medium (about 1 lb)
eggs
3 large
vegetable oil
2 tablespoons
chicken or vegetable broth
4 cups
salt
to taste
white sugar
a pinch (optional, balances acidity)
sesame oil
1 teaspoon (for finishing)
green onions
2 stalks, sliced (optional garnish)
Instructions
1
Prep the ingredients
Score a shallow X on each tomato, then blanch in boiling water for 30 seconds. Transfer to ice water and peel off the skin. Dice the tomatoes into small chunks. Crack the eggs into a bowl and beat until well combined.
2
Build the base
Heat oil in a large pot over medium-high heat until shimmering. Add the diced tomatoes and cook, stirring occasionally, until they soften and release their juices, about 3-4 minutes. You want them slightly broken down but still chunky.
3
Add the liquid
Pour in the broth and bring to a rolling boil. Season with salt and a tiny pinch of sugar if the tomatoes taste too sharp. Let it bubble away for 2-3 minutes to meld the flavors.
4
Create the egg ribbons
Reduce heat to medium-low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in a circular motion. The eggs will form delicate, silky ribbons as they hit the hot liquid. Remove from heat immediately—residual heat will finish cooking them. Stir in the sesame oil.
5
Serve
Ladle into warm bowls and garnish with sliced green onions if desired. Serve right away while hot.
