Chinese cuisine

Easy

Tomato Egg Drop Soup | Chef John’s Cooking Class

Name: Tomato Egg Drop Soup | Chef John’s Cooking Class
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 tsp. Cooking Oil; 1 large Tomato; 1 tbsp. Tomato Paste; 2 cans Chicken Broth; 1 cup Water; 1/8 tsp. Salt; 2 large Egg; ㅤ ㅤFor The Mushroom; 1 tsp. Cooking Oil; 2 oz. White Beech Mushroom; 2 oz. Beech Mushroom; ㅤ ㅤGarnish; 1/2 tbsp. Green Onion, Chopped

Chef John Zhang

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Tomato Egg Drop Soup | Chef John’s Cooking Class

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This recipe will show you how to make deliciously refreshing tomato soup. The richness of the tomato flavor is comforting and the whole soup is warming.

Recipe

PRE TIME: 5 min

COOKING TIME: 15 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

1 tsp. Cooking Oil
1 large Tomato
1 tbsp. Tomato Paste
2 cans Chicken Broth
1 cup Water
1/8 tsp. Salt
2 large Egg
ㅤ ㅤFor The Mushroom
1 tsp. Cooking Oil
2 oz. White Beech Mushroom
2 oz. Beech Mushroom
ㅤ ㅤGarnish
1/2 tbsp. Green Onion, Chopped

Directions:

Step 1

Dice tomatoes, finely chop green onion.

Step 2

In a pan over medium heat, add 1tsp cooking oil, stir fry mushroom until cooked. set aside.

Step 3

In another pot over low heat, add 1tsp cooking oil, diced tomato, tomato paste, stir fry for about 3-5 minute until pasty.

Step 4

Add chicken broth, water, cooked mushrooms, and salt, turn up the heat to high, bring it to a boil.

Step 5

Turn the heat to low, slowly drizzle in the egg. Do not stir until the egg flakes formed. Using a spatula gently push several times. Turn up the heat, bring the soup to a boil.

Step 6

Add finely chopped green onion.

Attention:

You have to stir fry the tomatoes until pasty. Thus, the tomato flavor will blend in the soup better. It tastes more richer. The canned chicken broth has salt in it, pay attention when adding salt.