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Tomato Egg Drop Soup (Chinese Takeaway Style)

Recreate a Chinese takeaway classic with this simple and delicious tomato egg drop soup recipe.
Course Appetiser, Soup, Starter
Cuisine British Chinese, Chinese, Scottish Chinese
Keyword chicken soup, chinese soup, egg drop soup, Soup
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion
Calories 178kcal

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

Serving: 350grams | Calories: 178kcal | Carbohydrates: 11g | Protein: 9.5g | Fat: 11.8g | Saturated Fat: 2.7g | Cholesterol: 185mg | Sodium: 1900mg | Potassium: 290mg | Fiber: 1.7g | Sugar: 5.2g | Vitamin A: 550IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1.2mg