Tomato egg drop soup

First, check out the original simple egg drop soup recipe. This is essentially the same thing, but with the addition of tomato.


  • 2 cups of chicken stock
  • 2 eggs
  • 1 tbsp corn starch
  • 4 tbsp water
  • 1 large tomato
  • Cooking oil


  1. Slice the tomato into wedges.
  2. Heat up a pot and add some cooking oil.
  3. Add the tomato to the pot and simmer it down until the tomato mostly breaks down and caramelizes.
  4. Pour the chicken stock into the pot and bring it to a slow boil.
  5. Mix the corn starch and water in a bowl to form a corn starch slurry.
  6. Pour the corn starch slurry into the chicken stock. Let it simmer for a few minutes until the soup mixture thickens slightly.
  7. Beat the eggs in a bowl.
  8. Using a stirring utensil, give the soup a circular stir so the soup is spinning gently in the pot.
  9. While the soup is still spinning, gradually pour the beaten eggs in. This will cause the eggs to cook and bloom.
  10. Turn off the heat and serve the egg drop soup.