Easy Chinese Tomato Egg Soup
This Easy Chinese Tomato Egg Soup is a popular Chinese soup. The soup is made with soft eggs, tofu and tangy tomatoes for the ultimate comfort meal!
Servings: 2 people
Calories: 76kcal
Ingredients
- ½ block soft or silken tofu cut in small cubes
- 2 pieces tomatoes
- 1¾ cup unsalted chicken broth 14 ounces; 1 cup ¾
- ¾ cups water
- corn starch slurry (1 tbs corn starch + ¼ cup water)
- 2 pieces eggs
- ½ teaspoon salt (add ½ teaspoon more if needed)
- ½ teaspoon chicken bouillon (optional)
- ½ teaspoon sesame oil
For garnish:
- chopped cilantro
- white pepper powder (optional)
Instructions
- Gently slice the tofu in small cubes. Roughly chop the tomatoes.
- Boil chicken broth and water on medium heat. When the broth is boiling, add in tomatoes and tofu. Boil for 10 minutes.
- While the broth is boiling, make corn starch slurry by mixing 1 tablespoon corn starch with ¼ cup of water. Set aside.
- Beat two eggs until well combined. Set aside.
- Add some salt and chicken bouillon (optional) to the soup.
- Next, add your beaten eggs slowly to make the egg ribbons. Add your corn starch slurry and mix everything together. Turn off heat.
- Garnish with chopped cilantro, ½ teaspoon sesame oil, and white pepper (optional) to taste.
Notes
Expert Tips
- Use ripe tomatoes for the best flavor: The juicier and riper the tomatoes, the more vibrant and naturally sweet your soup will be—no need for added sugar!
- Add the beaten eggs slowly in the soup to create those ribbons. If you add it all at once, it can be clumpy.
- Don't stir the soup too much after cooking. This will make your soup have a watery texture and you may break your soft tofu apart.
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 655mg | Potassium: 182mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg