Effortless Silky Tomato Egg Drop Soup

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Heat a pot over medium heat. Add a drizzle of oil and sauté the minced garlic and ginger for about 30 seconds until fragrant. Be careful not to burn the garlic, as this will affect the flavor of the soup.

   ~2 min

   Tip: Use a neutral oil like vegetable or canola oil for sautéing.
2. 2

   Add the diced tomatoes to the pot and cook for 2-3 minutes, stirring occasionally, until they begin to soften and release their juices. Cooking the tomatoes first helps to intensify their flavor and create a richer base for the soup.

   ~3 min

   Tip: If using canned diced tomatoes, drain them before adding them to the pot.
3. 3

   Pour in the chicken broth and bring the mixture to a gentle simmer. Simmering the broth with the tomatoes allows the flavors to meld together beautifully, creating a more complex and satisfying taste.

   ~2 min

   Tip: Adjust the amount of chicken broth to your preferred consistency.
4. 4

   In a small bowl, whisk together cornstarch and water to create a slurry. This cornstarch slurry will thicken the soup, giving it a more luxurious texture. Ensure there are no lumps in the slurry before adding it to the soup.

   ~1 min

   Tip: Make sure the water is cold when mixing with cornstarch to prevent clumping.
5. 5

   Slowly pour the cornstarch slurry into the simmering soup, stirring constantly until the soup thickens slightly. The soup should become slightly viscous, but not overly thick. Adjust the amount of slurry as needed to reach your desired consistency.

   ~1 min

   Tip: Stir continuously to prevent the cornstarch from clumping.
6. 6

   Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin, steady stream, stirring gently with a fork or chopsticks as you pour. The key is to create thin, delicate ribbons of egg rather than scrambled eggs.

   ~2 min

   Tip: Ensure the soup is not boiling vigorously when adding the eggs.
7. 7

   Continue stirring gently for about 30 seconds, allowing the eggs to cook and form the characteristic ribbons. Avoid over-stirring, as this can break up the egg ribbons.

   ~1 min

   Tip: The egg ribbons will cook quickly, so keep a close eye on them.
8. 8

   Stir in the soy sauce, sesame oil, and white pepper. These seasonings enhance the savory flavor of the soup and add a subtle depth. Taste and adjust the seasoning as needed to your liking.

   ~1 min

   Tip: Start with a small amount of soy sauce and sesame oil, then add more to taste.
9. 9

   Garnish with sliced green onions. The green onions add a fresh, vibrant flavor and a pop of color to the soup. Use the green parts of the onion for the best flavor and visual appeal.

   ~1 min

   Tip: Reserve some green onions for an extra garnish just before serving.
10. 10

    Serve immediately while hot. This soup is best enjoyed fresh. Ladle into bowls and enjoy the comforting warmth and silky texture.

    0

    Tip: Serve with a side of steamed rice for a more substantial meal.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts