3 Tomato Egg Drop Soup Recipes

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An article about tomato egg drop soup and 3 recipes.

Tomato and egg are two very nutritious food. Research into tomato has revealed that it contains loads of vitamins and minerals while egg is a good source of protein and essential fatty acids minus the animal fats.

One of my favourite ways of eating eggs with tomato is to stir-fry the 2 together seasoned with a little soy sauce. Another is of course tomato omelette.

They are also great in soups. Chinese tomato egg drop soups tend to be clear soups with fresh tomatoes. You won’t find canned tomatoes or tomato puree or sauce used in Chinese soups. Here are 3 quick recipes for you to try.

1. Quick egg drop soup with cherry tomato

I used baby tomatoes cut into halves here. Yummy!

This egg drop soup recipe is a very quick and simple recipe. The actual cooking time of this tomato egg drop soup is under 5 minutes.

Ingredients

  • 2 tomatoes / 8 baby tomatoes
  • 2 eggs
  • 2 cups soup stock
  • 2 tbsp cooking oil
  • 2 tbsp chopped spring onion
  • Salt and pepper to taste

Directions

  1. Wash and cut the tomatoes into bite-sized quarters
  2. Beat the eggs
  3. Heat the cooking oil in a saucepan or wok
  4. Add the tomatoes and fry quickly for 1 minute
  5. Add the soup stock
  6. Bring the soup and tomatoes to a boil
  7. Add the seasonings
  8. Turn off the heat
  9. Do the egg drop to create your favorite egg flowers
  10. Garnish with chopped spring onions
  11. Serve

The recipe above is a basic one with only eggs and tomatoes. To this basic recipe, you can add other compatible ingredients. These include Chinese seaweed and tofu.

2. Tomato egg drop soup with seaweed

This tomato egg drop soup with seaweed produces a simple home-cooked soup. Humble and simple but full of nutrition. Make this fresh tomato soup when the tomatoes are in season.

Dried seaweed 紫菜 (zi cai) is a popular ingredient in home cooked Chinese soups. One of my favorite soup ingredient. It is different from the Japanese wakame, nori and konbu. It is called zi cai in mandarin which translates literally as purple vegetable. The official English name is laver. It contains iodine and potassium. When re-hydrated it expands, so a little goes a long way. It may not look like much but is quite tasty and nutritious. Don't cook it for too long or it may turn slimy.

Ingredients

  • 1 tomato
  • 1/4 sheet dried seaweed
  • 1 egg
  • 1 tbsp chopped spring onion
  • 350ml soup stock
  • Salt and pepper
  • 1 tbsp chopped spring onion
  • Sesame seed oil

Directions

  1. Remove tomato skin by scoring the skin and blanching in hot water
  2. Let it cool a little before cutting into thin slices
  3. Tear the seaweed into smaller pieces
  4. Beat the egg
  5. Bring the soup stock to a boil, add the tomato and seaweed. Cook till both seaweed and tomato are soft
  6. Add the salt and pepper
  7. Do the egg drop and remove soup quickly from heat
  8. Pour into serving bowl
  9. Garnish with chopped spring onion and sesame seed oil

3. Fresh tomato soup with soft tofu and egg

This fresh tomato soup recipe is a quick and easy soup. It is one of those homemade soups that a busy housewife whips up in a jiffy. The ingredients are fairly common and easy to find. It does not require any special cooking technique except that a flavorful soup stock is a must.

I would put this on any weight loss menu as it is delicious, nutritious and satisfying yet low in fat and salt.

Ingredients

  • 2 eggs
  • 1 packet of Chinese soft tofu
  • 1 big fresh tomato
  • 1 stalk spring onion
  • Salt and pepper
  • 6 cups soup stock

Directions

  1. Wash the tomato and cut into thin quarters. You can decide whether to remove the seeds or not depending on your preference. I usually leave everything in
  2. Cut the tofu into cubes
  3. Wash and finely chop the spring onion
  4. Beat the 2 eggs gently
  5. Bring the soup stock to a boil in a pot or wok
  6. Add the tofu cubes and tomato wedges
  7. Cook the soup until the tomatoes softened
  8. Pour the beaten eggs in and give the soup a few quick stirs to break up the egg
  9. Add salt to taste
  10. Garnish with the chopped spring onion just before serving

Happy Souping, Phoebe