Unlike the classic version of Chinese egg drop soup, this recipe doesn’t call for chicken broth or vegetable broth. Cornstarch isn’t necessary either. Here is what you need:
Ripe tomatoes
Eggs
Aromatics: Scallions and cilantro (or other herbs for garnishing)
Seasonings: Salt, white pepper, and sesame oil
Neutral cooking oil
Papery dried shrimp (Xiā Pí/虾皮), for an extra umami taste (skip if unavailable)
3 medium ripe tomatoes
2 eggs
1 tablespoon cooking oil
1 stalk scallions - finely chopped
1 teaspoon papery dried shrimp - optional
4 cups water
½ teaspoon salt
1 pinch ground white pepper
¼ teaspoon sesame oil
Coriander - chopped
(optional): Peel the tomatoes
For this recipe, I usually peel the skin off the tomatoes for a better texture. This makes the soup feel “smoother” in your mouth. However, this procedure is entirely optional. Keep the skin on if you prefer.
Use a sharp knife to cut a small cross on each tomato (opposite the stem side).
Soak them in hot water for 1 to 2 minutes.
Take out then peel the skin off from the cross-cut.
Cut the peeled tomatoes into small pieces.
Beat the eggs
Crack the eggs into a bowl. Add a little water, then whisk lightly. This helps to thin the consistency, making it flow smoothly.
Fry the aromatics
In a saucepan or small pot, fry chopped scallions and papery dried shrimp (if using) in a little oil until fragrant.
Cook the tomatoes
Put in the chopped tomato. Fry until it becomes a little mushy. Pour in water then cover to cook until it comes to a boil.
Add the egg
Remove the lid. Turn the heat to the lowest so the water is at a gentle simmer. Pour in the beaten egg slowly. Swirl with a spoon.
Season and garnish
Add salt, white pepper, and sesame oil. Mix well then taste. Add more seasoning if necessary. Ladle the soup into serving bowls. Garnish with cilantro. Serve it with steamed rice, or add some noodles to make a meal.
TIPS ON THE “EGG FLOWER”
The exact size and look of the egg ribbons/strands (known as “egg flower” in Chinese) can vary. It depends on:
How vigorously the broth is boiling
How slowly you pour the egg
How you swirl the broth
The general rule is that the strands tend to be big if the broth is boiling (instead of a bare simmer), the egg is poured quickly and you don’t swirl the broth.
For this tomato soup, I prefer medium-sized strands to match the size of the tomato pieces. So I keep the broth at a simmer. Pour in the egg slowly and gently swirl the broth afterward.
Whereas for the classic version of egg drop soup (see image below), I like fine strands which correspond to the silky, smooth texture of the soup. If you prefer this style, keep the broth at a bare simmer. Drizzle the egg in a very thin stream and slowly swirl the broth at the same time.
Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Take out and peel the skin off from the cross-cut. Then dice them into small cubes (see note).
Crack the eggs into a bowl. Add 1 tablespoon of water. Whisk until smooth.
Heat up the oil over high heat in a pot/wok. Fry scallions and papery dried shrimp until fragrant.
Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then cover with a lid.
When the water begins to boil, turn the heat down. Uncover and slowly pour in the egg. Swirl around with a spoon.
Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.
It’s not compulsory to remove the tomato skin. Please feel free to leave it on if you prefer.
Serving: 1 serving | Calories: 82 kcal | Carbohydrates: 4 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Cholesterol: 82 mg | Sodium: 339 mg | Potassium: 257 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 917 IU | Vitamin C: 13 mg | Calcium: 31 mg | Iron: 1 mg