Tomato and Egg Drop Soup
番茄蛋花汤
fān qié dàn huā tāng
Tomato and egg drop soup is a classic Chinese home-style dish made with tender egg ribbons and juicy tomatoes. Light, comforting, and gently savory, it is quick and easy to prepare.
Prep Time
2 min
Cook Time
10 min
Difficulty
Easy
Allergens
The allergen information shown above does not include allergens from seasonings or sauces.
Steps
- 1
Wash the tomatoes thoroughly, then cut them into chunks.
- 2
Crack the eggs into a bowl and beat them with a fork or whisk until well combined.
- 3
Heat 20 ml of cooking oil in a wok (or any of the alternative cookware mentioned above) over medium-high heat. When the oil is hot and just beginning to smoke, add the tomato chunks and cook, stirring, for 1 minute.
- 4
Pour in enough water to come slightly above the tomatoes, then add 1–2 g of salt, about ¼ teaspoon.
- 5
Once the water comes to a boil, slowly pour in the beaten eggs in a circular motion so they spread evenly through the soup. Do not pour them in all at once.
- 6
Continue cooking for 2 minutes, then remove from the heat and serve.
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