If you think I’m being creative with this Tomato Egg Drop Soup, you’d be, unfortunately, wrong… this is actually a super common Chinese soup (番茄蛋花湯 in Chinese). I used to have it in restaurants in Taiwan all the time, and often my mom will make it at home, which was of course the yummiest! This is her Tomato Egg Drop Soup recipe.

Health

This Tomato Egg Drop Soup is awesome! It’s not only easy to make and tasty, but it is also very healthy. The main pats of it are tomatoes, eggs, and chicken broth.

Tomatoes are full of nutrients including Vitamin C, Potassium, Vitamin K1, and Folate (Vitamin B9). It’s great for heart health, cancer prevention, and skin health. [More health info here on tomatoes]

Eggs are also very nutritious, not only is it a great source of protein, but it is also very nutrient dense. Eggs are high in Selenium, Phosphorus, Choline, Vitatmin B12, and other antioxidants that keep you healthy! It also raises your good cholesterol! [More health info here on eggs]

Ingredients

• 3 small tomatoes, cut in to chunks
• 2 eggs, beaten
• 3 cup chicken broth
• 1 scallion, chopped
• Salt, as desired
• (Optional) 1.5 teaspoons cornstarch, mixed well with 2 tablespoons water. If you are Paleo or Whole30, you can also use arrowroot or potato starch. Also, skip if you are Keto as this is just unnecessary carbs.

Instructions

For preparation, cut small tomatoes to smaller chunks, beat 2 eggs, and chop the scallions. In a separate bowl, mix starch of choice with 2 tbsp of water.

Boil chicken broth in a medium pot.

Add tomatoes and cook for 2 minutes.

If you like your soup to be thicker, you’re going to want to add the cornstarch (or arrowroot or potato starch) mixed with water and stir. Traditionally, egg drop soups (and many other Chinese soups) are not ‘thickened’ as much as their American counter parts. So, I usually just skip this step, but it is up to you.

Remove the pot from heat. I usually just set it on another non-heated stove. We want the soup to not be boiling and cool a little for the next step

Slowly pour the beaten eggs in to the soup. Using chopsticks or forks, slowly stir the eggs.

The eggs will cook and look like long yellow and white strands.

Sprinkle the chopped scallions at the end so that it remains fresh green.

Stir well and serve!

Tomato Egg Drop Soup

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Ingredients

• 3 small tomatoes, cut in to chunks
• 2 eggs, beaten
• 3 cup chicken broth
• 1 scallion
• Salt, as desired
• (Optional) 1.5 teaspoons cornstarch, mixed well with 2 tablespoons water. If you are Paleo or Whole30, you can also use arrowroot or potato starch. Also, skip if you are Keto as this is just unnecessary carbs.

Instructions

1. For preparation, cut small tomatoes to smaller chunks, beat 2 eggs, and chop the scallions. In a separate bowl, mix starch of choice with 2 tbsp of water.
2. Boil chicken broth in a medium pot.
3. Add tomatoes and cook for 2 minutes.
4. If you like your soup to be thicker, you’re going to want to add the cornstarch (or arrowroot or potato starch) mixed with water and stir. Traditionally, egg drop soups (and many other Chinese soups) are not ‘thickened’ as much as their American counter parts. So, I usually just skip this step, but it is up to you.
5. Remove the pot from heat. I usually just set it on another non-heated stove. We want the soup to not be boiling and cool a little for the next step
6. Slowly pour the beaten eggs in to the soup. Using chopsticks or forks, slowly stir the eggs.
7. The eggs will cook and look like long yellow and white strands.
8. Sprinkle the chopped scallions at the end so that it remains fresh green.
9. Serve!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 97mgSodium: 878mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 5g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.