Tomato Egg Drop Soup (with frozen tomatoes!!)

Ingredients

• 2 large (about 300 g)tomatoes
• 3 mediumeggs
• 30 ml (2 tbsp)cooking oil, such as vegetable oil
• 950 ml (4 cups/32 oz)chicken or vegetable stock, or water
• 45 ml (3 tbsp)cornstarch
• 45 ml (3 tbsp)cold water
• 5–7.5 ml (1–1½ tsp)salt
• 2.5 ml (½ tsp)white pepper, or black pepper
• 5 ml (1 tsp), optionalsesame oil
• 1green onion, or cilantro

Instructions

1. 1

   Loosen tomato skins

   Put the 2 large frozen tomatoes in a heat-resistant bowl and pour boiling water over them until submerged. Leave them in the hot water for 30 seconds.

2. 2

   Peel the tomatoes

   Lift the tomatoes out with a ladle or tongs and peel off the skins. Set them on a plate to thaw slightly before cutting.

3. 3

   Prepare the toppings

   Wash and finely chop the green onion. Beat the 3 medium eggs in a bowl until smooth. In a small bowl, stir together the cornstarch and cold water until smooth, then set aside.

4. 4

   Chop the tomatoes

   Cut the tomatoes into bite-sized chunks.

5. 5

   Heat the oil

   Warm a soup pot over medium-high heat for about 1 minute. Add the 2 tablespoons of cooking oil and heat it for a further 30 seconds.

6. 6

   Cook the tomatoes

   Carefully add the tomato chunks to the pot. Stir-fry over medium-high heat for about 1 minute, until roughly 70% of the tomatoes have broken down.

7. 7

   Bring to the boil

   Pour in the 4 cups of chicken or vegetable stock, or water. Cover the pot and cook over high heat until the soup boils.

8. 8

   Thicken the soup

   Remove the lid and reduce the heat to medium-low. Gradually stir in the cornstarch mixture, stirring gently and continuously until the soup looks glossy and thickens.

9. 9

   Season the broth

   Add salt and white or black pepper to taste, stirring gently until they dissolve.

10. 10

    Add the eggs

    Use a ladle to pour the beaten eggs into the soup while drawing clockwise circles above the pot. Continue until all the egg is used, then turn off the heat.

11. 11

    Finish the soup

    Stir in the sesame oil, if using, and the chopped green onion or cilantro.

12. 12

    Serve safely

    If serving the soup in the pot, protect the table with trivets. Alternatively, ladle it into small soup bowls.

What is tomato egg drop soup?

Egg drop soup is a Chinese-style soup in which beaten egg is added to hot broth to form soft, delicate strands. This version pairs the egg with tomatoes, stock and a lightly thickened broth.

Frozen tomatoes suit the quick method because they can be briefly dipped in boiling water to help remove their skins. Cooking them until most have broken down gives the broth a rounded tomato flavour while leaving some chunks for texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 0g protein, 0g carbs, 0g fat.

The tomatoes and cornstarch provide most of the carbohydrate, while the cooking oil and optional sesame oil contribute fat; the eggs and stock provide protein. For a more balanced plate, serve a bowl alongside a source of fibre such as vegetables or a portion of whole grains.

Why frozen tomatoes work

Skin first: a short dip in boiling water loosens the peel, so the tomatoes are easier to handle. Let them thaw a little before cutting, but they do not need to be completely thawed.

Cook to the cue: the recipe calls for about 70% of the tomato pieces to melt during the brief stir-fry. That leaves a mix of softened tomato and pieces in the finished soup.

Get the thickener smooth

Cornstarch slurry: mix the cornstarch with cold water until there are no lumps before adding it to the pot. Stir it again just before pouring, as the starch can settle.

Steady stirring: add the mixture gradually to the simmering soup while stirring gently. This helps it distribute evenly and turn the broth glossy rather than forming clumps.

Make silky egg strands

Beat thoroughly: a smooth, evenly beaten egg is easier to drizzle into the broth. Pour it from a ladle in slow streams while moving in clockwise circles, as directed.

Stop the heat: turn off the heat once all the egg has been added. The hot soup will cook the thin strands without needing a prolonged boil.

Season and finish

Salt gradually: stock can already be salty, so add the salt in stages and taste as you go. White pepper gives a gentle seasoning; black pepper is an alternative.

A little sesame oil and chopped green onion or cilantro finish the soup just before serving. The sesame oil is optional, so leave it out if you prefer a simpler flavour.

Timing and serving

The listed total time is 15 minutes, and the method moves quickly once the tomatoes are ready. Measure the slurry and beat the eggs while the tomatoes thaw slightly to keep the cooking stages organised.

Serve the soup hot in small bowls, or bring the cooking pot to the table on trivets. It also works as a starter alongside a larger meal.

Recipe notes & tips

• Keep the frozen tomatoes submerged in boiling water for the full 30 seconds to loosen their skins.
• Use a ladle or tongs to lift the hot tomatoes from the bowl.
• Make the cornstarch mixture with cold water and stir it smooth before adding it to the pot.
• Add the salt gradually, especially when using stock rather than water.
• Pour the beaten egg slowly while stirring in clockwise circles for delicate strands.
• Use trivets if you bring the hot soup pot to the table.

Variations

• Use cilantro: swap it for the green onion as the recipe suggests.
• Choose black pepper: use it instead of white pepper and season to taste.
• Use water: replace the chicken or vegetable stock with water for a simpler broth.
• Skip sesame oil: leave it out for a less aromatic finish.
• Mix the stock: choose chicken or vegetable stock according to what you have available.

Common mistakes to avoid

• Lumpy slurry: stir the cornstarch and cold water until smooth before adding it.
• All the slurry at once: pour it in gradually while stirring so the soup thickens evenly.
• Overcooked tomatoes: stop stir-frying when roughly 70% have melted, as directed.
• Rushed egg addition: drizzle the beaten egg slowly in circles rather than tipping it in all at once.
• Over-seasoned broth: add salt in stages and taste before adding more.

How to store

Refrigerate leftover soup in a covered container and eat within 2 days. Reheat gently in a saucepan until hot, stirring carefully; the broth may thicken further as it cools.

Frequently asked questions