Bowls of tomato egg drop soup are commonly seen on tables in Chinese households, especially in the summertime when tomatoes are plentiful.
Tomatoes and eggs just go together, and many food cultures know it. Just think of Shakshuka in the Middle East, “Eggs in Purgatory” in Southern Italy, and another Chinese classic, stir-fried tomato and eggs.
If you ask any Chinese person, it is almost certain that they've had or heard of tomato egg drop soup. It's super easy to make, and it's a classic dish that most Chinese people ate growing up.
I now pass on this tradition, and after introducing this dish to my boyfriend, it's become one of his favorite soups. He loves it so much that he asks for it often, so much so that I cook it almost every other day.
Tomato egg drop soup: a summer staple
Having soup in the summer is unthinkable to many. But if you let me take you back to the many hot summers I spent in Shanghai, you’ll find out why people in those days did exactly that.
Summers in Shanghai can be hot and humid. Before the age of A/C, the only relief from the heat might be an occasional splurge on a red bean ice pop, a palm fan, cold mung bean soup (there is that “soup” word again), a cup of cool water, or some melon.
In the narrow alleys of densely populated, low residential buildings, there was not a leaf or patch of grass to be found. We had to pour water on the building walls to cool them down towards the end of the day, because by then, it was a lot cooler outside than inside.
Most families ate outside, and some kids even slept outside on makeshift beds. We all had a soup on the dining table, rotating from tomato egg drop soup (most popular) to tomato potato soup, and potato with xian cai (Chinese preserved mustard greens). Soups were usually made in late morning and allowed to cool for lunch and dinner.
These soups replenished our bodies with water and salt (along with vitamins and protein), and since the heat meant lower appetites, it was easier to eat.
Let's get cooking!
This easy, simple tomato egg drop soup is a great addition to any meal.
Ingredients
- 2 tablespoons oil
- 10 ounces tomatoes (1 large or 2 small, cut into small chunks)
- 1 cup chicken stock
- 2 cups water (or more chicken stock)
- 2 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- salt (to taste)
- 1 egg (beaten)
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons/30ml water)
- 1 scallion (finely chopped)
- 2 tablespoons cilantro (chopped, optional)
Instructions
- Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
- Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
- Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
- Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.
- Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.