Cooking for Students Chinese Tomato and Egg Drop Soup

Chinese Tomato and Egg Drop Soup

Posted on December 19, 2013 by Dzung Thuy Nguyen

This cloud-textured soup only takes 10 minutes to make and essentially, what you need is 2 eggs. To make it more nutritious, don’t be afraid to make use of stock cubes and meatballs.

What’s in it?

  • Oil
  • Shallots, chopped in small pieces
  • 2 bowls of water or stock
  • 2 tomatoes, sliced
  • 2 eggs, beaten
  • Salt and pepper
  • A bunch of coriander, chopped
*for 1 serving

How’s it made?

  1. Heat oil in a saucepan and stir fry shallots.
  2. Add water or stock and bring it to the boil.
  3. When water is boiling, toss in sliced tomatoes and simmer until soften for a few minutes.
  4. Pour the egg mixture into simmering soup in a thin stream, stir gently until threads form.
  5. Season with salt and pepper.
  6. Turn off the heat. Transfer soup into a bowl before sprinkling coriander on top.

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