Tomato Egg Flower Soup
Warm, comforting, and irresistibly savory, Tomato Egg Flower Soup is a classic Chinese recipe that combines simplicity with elegance. Bursting with the rich umami of simmered tomatoes and velvety ribbons of lightly whisked egg, this dish is a feast for both the eyes and the palate. The chicken or vegetable broth serves as the flavorful base, perfectly seasoned with salt, sugar, and a dash of white pepper, while a cornstarch slurry adds just the right amount of body to the soup. Finished with fragrant sesame oil and optional green onion for a fresh garnish, this quick and easy soup comes together in just 20 minutes, making it a perfect weeknight dinner or appetizer. Ideal for anyone seeking wholesome comfort food, Tomato Egg Flower Soup is a celebration of delicate textures and vibrant flavors that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 medium Tomatoes
- 2 large Eggs
- 4 cups Chicken or vegetable broth
- 2 teaspoons Cornstarch
- 4 tablespoons Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.25 teaspoons White pepper
- 1 teaspoon Sesame oil
- 1 stalk Green onion (optional, for garnish)
Instructions
Wash the tomatoes and dice them into small cubes.
Crack the eggs into a bowl and beat them gently with a fork until smooth.
In a small bowl, mix the cornstarch with 4 tablespoons of water to create a slurry. Set aside.
Heat a medium-sized pot over medium heat and pour in the chicken or vegetable broth.
Once the broth begins to simmer, add the diced tomatoes and cook for 3–4 minutes, allowing the tomatoes to soften and release their flavor.
Stir in the salt, sugar, and white pepper to season the soup base.
Gradually stir in the cornstarch slurry, cooking for 1–2 minutes until the soup slightly thickens.
Reduce the heat to low. With one hand holding a spoon or ladle to gently swirl the soup, use the other hand to slowly drizzle the beaten eggs into the pot in a thin stream. This creates the signature 'egg flower' ribbons.
Once all the egg has been added, let the soup cook for another 30 seconds. Avoid over-stirring to preserve the egg ribbons.
Turn off the heat and add the sesame oil for a touch of aroma and flavor.
Ladle the soup into serving bowls and garnish with finely sliced green onion if desired. Serve immediately.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5956 mg | 259% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
