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Tomatoe Egg Drop Soup

Tomatoe Egg Drop Soup

This recipe is the same as for basic Egg Drop Soup, except that I have added two tomatoes cut into 6 equal pieces, and sugar to balance the sour tomato taste. Western versions often add cornstarch and vegetables; I've included a few variations below.


  • 4 cups chicken broth or homemade stock
  • 2 tomatoes, cut into 6 equal pieces
  • 1 tablespoon sugar
  • 1/4 teaspoon white pepper
  • Salt to taste
  • 2 eggs, lightly beaten
  • 1 -2 green onions, washed and cut on the diagonal into thirds


In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the tomatoes, sugar, white pepper, and salt. Cook for about one more minute. Very slowly pour in the eggs in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons.

Garnish with green onion and serve hot.    

Egg Drop Soup With Tomato Variations:
(These would all be added after the tomato and seasonings. Let the soup cook for a few more minutes before adding the eggs).

*1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir to thicken.

**1/2 cup frozen peas.

**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

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