Tomato and Egg Soup is a dish I’ve enjoyed since childhood. It is suitable for all seasons. In the summertime when I have a poor appetite, a bowl of slightly sour Tomato and Egg Soup is very appetizing. In the winter, it’s warm and comforting.
The basic version uses ingredients including eggs, tomatoes, and chopped green onions. However, the first time I made this soup, I added enoki mushrooms. I personally love enoki mushrooms and inspired by another soup recipe – enoki mushrooms with eggs, I thought adding them would enhance the texture and umami of the soup. Of course, if you don’t like enoki mushrooms, you can still refer to this recipe for the basic version, which is also very delicious.
Apart from enjoying the soup on its own, I like to pair it with rice or cook some noodles to make a classic Tomato and Egg Noodle. This soup pairs well with greasy dishes or meats, providing a refreshing contrast.
Now, let’s see how to make it!
Ingredients
I prepared ingredients for one serving.
- 1 Tomato: diced. Choose ripe tomatoes with a red instead of a pinky hue for a rich soup. Red tomatoes, with more juice, are better suited for stewing, while pink ones, with less juice, are more suitable for stir-frying.
- 2 Eggs: I think the eggs in this soup are very delicious, so I use 2 eggs. Beat the eggs.
- Enoki mushrooms: 150g, remove the hard base.
- Green onions: Chop into small pieces.
Seasonings
- Oil
- Salt
- Chicken powder
How to Cook Tomato Egg Drop Soup
You can use a soup pot to cook the Tomato Egg Drop Soup.
Step 1. Heat oil in a pot, then add diced tomatoes. Use just a little oil because we’re making soup, and I usually go light on oil and seasonings. Stir slowly over medium heat.
Step 2. The tomatoes will quickly soften, release juices, and the pan will become somewhat dry. At this point, add an appropriate amount of water.
Step 3. Once the water boils, add the enoki mushrooms. If you don’t want enoki mushrooms, skip this step.
Step 4. After 2 minutes of cooking the enoki mushrooms, reduce the heat, then pour the beaten eggs into the pot. It’s best to pour them in a circle for even distribution. After pouring the beaten eggs, avoid stirring.
Why reduce the heat? If the heat is too high and the water keeps boiling, the eggs won’t solidify properly, and the texture will become foamy.
Step 5. While the eggs change color, you can start seasoning. Add an appropriate amount of salt and a little chicken powder. You can stir the ingredients slowly but do not stir too often. When the eggs are almost solidified, you can turn up the heat, and stir them a bit.
Step 6. Once the eggs are fully cooked, sprinkle with green onions and remove from heat.
Extremely simple, right? Give it a try!
