Description

This Cozy Tomato Egg Drop Soup is a quick and comforting homemade Chinese-style soup that’s better than takeout. Featuring sautéed aromatics and juicy tomatoes cooked in chicken broth, finished with silky egg ribbons and a drizzle of nutty sesame oil, this soup warms your heart on chilly days. It’s gluten-free and can be adapted to be vegetarian, making it a healthy and flavorful option for any meal.

Ingredients

Scale

Slurry

1/4 teaspoon white pepper powder
1/4 teaspoon salt (or to taste)
4 teaspoons cornstarch
2 tablespoons water

Soup

2 teaspoons peanut oil (or vegetable oil)
2 cloves garlic, minced
1 slice ginger
4 cups chicken broth
2 medium-sized tomatoes, chopped into bite-size pieces
3 green onions, chopped, white and green parts separated
3 large Pete and Gerry’s Organic Eggs, beaten
1 teaspoon sesame oil

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Instructions

Make the slurry: In a small bowl, combine cornstarch, white pepper powder, salt, and 2 tablespoons of water. Whisk thoroughly until the cornstarch is completely dissolved.
Sauté aromatics: Heat the peanut or vegetable oil in a small pot over medium heat until hot. Add the minced garlic and the slice of ginger. Cook and stir for about 30 seconds until fragrant.
Cook tomatoes and onions: Add the chopped tomatoes and the white parts of the chopped green onions to the pot. Cook for 2 to 3 minutes until the tomatoes are blistered and softened.
Add broth and simmer: Pour in the chicken broth and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently.
Thicken the soup: Stir the slurry again to ensure it’s well mixed, then swirl it slowly into the simmering soup while stirring with a spatula. The soup will thicken as it returns to a simmer. For a thicker consistency, add more cornstarch slurry one teaspoon at a time.
Add egg ribbons: Hold a fork or two chopsticks slightly apart over the bowl of beaten eggs. Slowly drizzle the eggs through the gaps into the hot soup. Let the eggs set for a few seconds, then gently stir to break the eggs into ribbons or desired sizes.
Finish and serve: Drizzle the sesame oil evenly over the soup and sprinkle with the green parts of the chopped green onions. Serve the soup warm and enjoy.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth.
Adjust the thickness of the soup by adding more or less cornstarch slurry according to your preference.
Use peanut or vegetable oil to keep the flavors mild and neutral.
Be careful when adding eggs to create fine ribbons by drizzling slowly and stirring gently.
This soup is naturally gluten-free — just verify your broth is gluten-free if buying commercially.