Recreate a Chinese takeaway classic with this simple and delicious tomato egg drop soup recipe.
When it comes to putting together a Chinese takeaway order, it’s natural to be immediately drawn towards indulgent delights such as crispy fried chicken wings or chicken curry. But, this tomato egg drop soup offers a lighter menu choice, whilst being utterly delicious. It’s also spectacularly easy to make, so let’s do just that!
Ingredients For Chinese Takeaway Style Tomato Egg Drop Soup
This Chinese restaurant style tomato egg drop soup is perhaps one of the most deliciously simple soups it’s possible to make. You could, of course, use a good home made chicken stock, but even made with good quality stock cubes or powder, this soup tastes fantastic.
- Vegetable Oil
- Salad Tomato
- Light Chicken Stock
- Light Soy Sauce
- Sea Salt
- MSG (Monosodium Glutamate)
- Caster Sugar
- White Pepper
- Potato Starch
- Water
- Egg
- Vinegar
- Sesame Oil or Chopped Garlic in Oil
- Spring Onion
How To Make Chinese Takeaway Style Tomato Egg Drop Soup
This Chinese takeaway style tomato egg drop soup comes together in just a few minutes. First, chopped tomato is fried in oil. Then, light chicken stock is added and seasoned with light soy sauce, sea salt, MSG, sugar and white pepper. Next, the simmering soup is thickened slightly with potato starch, before the soup is finished with vinegar and egg ribbons for a deliciously silky texture.
Step 1: Begin Soup
In a pot over a medium heat, add 1 teaspoon vegetable oil and 1 large salad tomato, roughly chopped. Stir-fry the tomato for 1 minute. Add 275 millilitres light chicken stock, Dash light soy sauce, 1/2 teaspoon sea salt, 1/4 teaspoon MSG, 1/4 teaspoon caster sugar and Pinch white pepper. Mix well, bring to the boil, reduce the heat to low and simmer for 2 minutes.
Step 2: Finish Soup
Gradually add 1 teaspoon potato starch, mixed with 1 tablespoon cold water, whisking thoroughly until the soup is slightly thick (all of the mix may not be needed). Slowly add 1 egg, whisked, and stir gently to create ribbons. Add 1 teaspoon distilled clear malt vinegar and Dash sesame oil or chopped garlic in oil and mix once more. Ladle the soup into a serving bowl, garnish with 1 spring onion, thinly sliced and serve.
Recipe Tips For Tomato Egg Drop Soup
Light Chicken Stock: If your chicken stock is salty, adjust the added salt in the recipe accordingly. Home made light chicken stock works well in this recipe. I also like Kallo organic low salt chicken stock cubes. Using a lightly seasoned stock like this is useful as it leaves room for additional flavour in the form of sea salt, MSG and more!
I hope you’ll try this Chinese takeaway style tomato egg drop soup recipe. If you do, let me know in the comments how it went!
Tomato Egg Drop Soup (Chinese Takeaway Style)
Equipment
- 1 pot
Ingredients
- 1 teaspoon vegetable oil
- 1 large salad tomato, roughly chopped
- 275 millilitres light chicken stock
- Dash light soy sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon MSG
- 1/4 teaspoon caster sugar
- Pinch white pepper
- 1 teaspoon potato starch, mixed with 1 tablespoon cold water
- 1 egg, whisked
- 1 teaspoon distilled clear malt vinegar
- Dash sesame oil or chopped garlic in oil
- 1 spring onion, thinly sliced
Instructions
- In a pot over a medium heat, add 1 teaspoon vegetable oil and 1 large salad tomato, roughly chopped. Stir-fry the tomato for 1 minute. Add 275 millilitres light chicken stock, Dash light soy sauce, 1/2 teaspoon sea salt, 1/4 teaspoon MSG, 1/4 teaspoon caster sugar and Pinch white pepper. Mix well, bring to the boil, reduce the heat to low and simmer for 2 minutes.
- Gradually add 1 teaspoon potato starch, mixed with 1 tablespoon cold water, whisking thoroughly until the soup is slightly thick (all of the mix may not be needed). Slowly add 1 egg, whisked, and stir gently to create ribbons. Add 1 teaspoon distilled clear malt vinegar and Dash sesame oil or chopped garlic in oil and mix once more. Ladle the soup into a serving bowl, garnish with 1 spring onion, thinly sliced and serve.
Nutrition
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