2 Chinese Tomato Soup Recipes

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2 Chinese tomato soup containing pork and beef.

Tomato is not a traditional Chinese vegetable but it is very popular in Chinese cuisine. It goes well with pork, beef and eggs. I especially like the tomato egg drop soup.

It is also very nutritious and spots a bright happy red.

1. Tomato soup recipe with beef fillet

A quick and easy tomato soup recipe with beef fillet. A warm soup for early winter. Tomato beef soup is quite common perhaps because it is easy to put together. The acidity of the tomato pairs quite well with the gameyness of the beef.

The ketchup and cornstarch thickens the soup slightly so it is not a typical Chinese clear soup.


  • 2 red tomatoes
  • 150g beef fillet
  • 500ml soup stock
  • 2 tbsp chopped spring onion


  • Cornstarch mixture
  • 1 tbsp ketchup
  • 1 tbsp sugar
  • Salt and pepper
  • Dash of sesame seed oil


  1. Cut the beef into long thin strips and blanch them in boiling hot water for about 2 minutes
  2. Cut the 2 tomatoes into small cubes
  3. Bring the soup stock to a boil
  4. Add the ketchup and the tomato cubes
  5. Add the sugar and beef
  6. Bring to a boil before lowering to a simmer
  7. Siimer for a couple of minutes before adding the cornstarch mixture
  8. Stir to thicken the soup slightly
  9. Add the salt and pepper
  10. Garnish with chopped spring onion and sesame seed oil
  11. Serve

2. Tomato soup with pork

This easy tomato soup recipe makes a very healthy and slimming soup.

I will have this often if I am trying to lose some weight. You get good proteins from the lean pork, egg and tofu. Vitamins and minerals from the tomato and spring onion.

It is a clear broth with no hidden fats and you can also control how much salt to add since excess salt can cause fluid retention.


  • 2 tomatoes
  • 70g lean pork slices
  • 1 packet soft tofu
  • 500ml fish soup stock
  • 1 egg
  • 1/2 tbsp chopped spring onion


  • Cooking wine
  • Salt and Pepper
  • 1/2 tablespoon cornstarch
  • Sesame seed oil


  1. Score the tomato skin and blanch in hot water to remove the skin. You can skip this step if you want the skin on
  2. Cut the tofu into small cubes
  3. Marinate the pork slices with cooking wine, pepper, salt and cornstarch (in that order)
  4. Bring the fish soup stock to a boil
  5. Add the tomato, tofu cubes, and pork and cook for 5 minutes
  6. Beat the egg
  7. Remove the soup from heat and add the egg
  8. Season lightly with salt
  9. Garnish with chopped spring onion and sesame seed oil
  10. Serve

Happy Souping, Phoebe

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