Tomato Mushroom Egg Drop Soup

A nutritious and comforting classic, this tomato, mushroom, and tofu soup features a velvety, thickened broth with delicate ribbons of fresh egg.

Ingredients

• 2 tomatoes
• 100 g beech mushrooms
• 150 g soft tofu
• 1 egg
• 2 cloves garlic
• 2 stalks green onions
• 1 tbsp light soy sauce
• 1 tsp salt
• 1 tbsp starch
• 2 tbsp water (for starch slurry)
• to taste cilantro

Instructions

1. 1Sauté aromatics

   

   Heat oil in a pot over medium heat. Add the chopped green onions and minced garlic, sautéing with a red spatula until they become fragrant.

   Tip: Keep the heat medium to avoid burning the garlic, which can turn bitter.
2. 2Add tomatoes

   

   Add the peeled tomato chunks into the pot with the sautéed aromatics.

   Tip: Peeling the tomatoes beforehand ensures a smoother texture in the final soup.
3. 3Stir-fry tomatoes

   

   Continue to stir-fry the tomatoes using a red spatula. Press down slightly to help them break down and release their flavorful juices.

   Tip: Cooking the tomatoes until they soften and release juice is key to achieving the base flavor of the soup.
4. 4Add mushrooms

   

   Incorporate the blanched beech mushrooms into the pot with the cooked tomato base.

   Tip: Blanching mushrooms briefly before adding them helps remove any raw, earthy taste.
5. 5Add water

   

   Pour an appropriate amount of water into the pot to form the soup base.

   Tip: Use enough water to cover your ingredients, adjusting based on how thick you want your soup to be.
6. 6Add tofu

   

   Gently slide the cubes of soft white tofu into the simmering soup mixture.

   Tip: Add the tofu carefully to prevent the delicate cubes from breaking apart.
7. 7Season the broth

   

   Once the soup comes to a steady boil, season it with a little light soy sauce and a pinch of salt to taste. The soy sauce adds depth and enhances the natural umami flavors of the tomatoes and mushrooms.

   Tip: Taste the broth before adding salt, as the light soy sauce already provides some saltiness.
8. 8Thicken the soup

   

   Stir a water-starch mixture well to ensure no lumps remain, then slowly pour it into the bubbling soup. This step slightly thickens the broth, giving the soup a rich, smooth, and velvety texture.

   Tip: Pour the starch slurry gradually while gently stirring the soup to reach your preferred consistency.
9. 9Create egg ribbons

   

   Beat an egg in a small bowl and drizzle it over the simmering soup in a slow, circular motion. Wait a few seconds for the egg to set slightly before stirring, which will create beautiful, delicate egg ribbons.

   Tip: Make sure the soup is boiling when adding the egg, so it cooks instantly and forms distinct ribbons rather than clouding the broth.
10. 10Garnish with fresh herbs

    

    Just before turning off the heat, sprinkle a generous handful of freshly chopped green onions and cilantro into the simmering soup. This final addition enhances the freshness and aromatic quality of the dish, providing a bright, flavorful contrast to the savory broth.

    Tip: Add the herbs right at the very end to keep them vibrant and prevent them from wilting too much in the hot soup.

Storage & Reheating

Burn It Off

Frequently Asked Questions