Tomato Egg Drop Soup
番茄蛋花汤
Tomatoes are cooked until juicy before broth and thin ribbons of egg are added, with scallions and sesame oil to finish.
Published
Ingredients
Quantities are included where specified in the original recipe.
- tomatoes
- eggs
- scallions
- 1 spoonful for soup, a little for eggssalt
- a littlewhite pepper
- sesame oil
- boiling water
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Score the tomatoes and soak in boiling water for 1 minute to loosen the skins. Peel and dice. Beat the eggs with a little salt. Keep scallion whites and greens separate.
- 02
Heat a little oil and fry the scallion whites. Add tomatoes and stir-fry over medium heat until broken down and juicy.
- 03
Add boiling water, bring to a boil over high heat and add 1 spoonful salt. Add a little white pepper and cook for 2–3 minutes.
- 04
Reduce to low heat. Slowly drizzle the egg in a circular motion and leave undisturbed for 10 seconds, then gently move it to distribute the cooked egg ribbons.
- 05
Finish with scallion greens and a few drops of sesame oil.
Illustrated Cooking Guide
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Cooking Method
Tomato Egg Drop Soup
Tomatoes are cooked until juicy before broth and thin ribbons of egg are added, with scallions and sesame oil to finish.
Ingredients
- tomatoes
- eggs
- scallions
- 1 spoonful for soup, a little for eggssalt
- a littlewhite pepper
- sesame oil
- boiling water
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Score the tomatoes and soak in boiling water for 1 minute to loosen the skins. Peel and dice. Beat the eggs with a little salt. Keep scallion whites and greens separate.
- 02
Heat a little oil and fry the scallion whites. Add tomatoes and stir-fry over medium heat until broken down and juicy.
- 03
Add boiling water, bring to a boil over high heat and add 1 spoonful salt. Add a little white pepper and cook for 2–3 minutes.
- 04
Reduce to low heat. Slowly drizzle the egg in a circular motion and leave undisturbed for 10 seconds, then gently move it to distribute the cooked egg ribbons.
- 05
Finish with scallion greens and a few drops of sesame oil.
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