Chinese-Style Tomato and Egg Soup

Ingredients

• 800 g Ripe tomatoes (Peeled, seeded and diced)
• 70 g Button mushrooms (Cleaned and cut into small pieces)
• 1 c. à c. Fresh ginger (Finely grated)
• 30 g Chives (or green onions) (Finely chopped)
• 7 g Fresh cilantro (Chopped)
• 3 pcs Eggs (Beaten with ½ c. à c. salt)
• ½ c. à c. Salt (For the eggs)
• 40 g Cornstarch (Diluted in 150 ml cold water)
• 150 ml Water (for the slurry) (Cold water for diluting the starch)
• 1000 ml Water (for the soup)
• 1 c. à s. Sunflower oil (For sautéing)
• 1 c. à s. Light soy sauce (Adds salt and umami)
• 1 c. à c. Salt (for the soup)
• ½ c. à c. Ground pepper
• ½ c. à s. Toasted sesame oil (Adds a nutty note at the end of cooking)

Instructions

1. Peel and cut the tomatoes

   Score the skin of the tomatoes in a cross, plunge them for 3 min in boiling water, remove the skin, seed them and cut into dice.

   Time: PT5M

   Temperature: 100°C

2. Prepare the vegetables and aromatics

   Cut the mushrooms into small pieces, grate the ginger, finely chop the chives and chop the cilantro.

   Time: PT5M

3. Beat the eggs

   In a bowl, beat the three eggs with ½ c. à c. salt until the mixture is homogeneous.

   Time: PT2M

4. Prepare the starch slurry

   Mix the cornstarch with 150 ml cold water until a smooth, lump‑free suspension is obtained.

   Time: PT2M

5. Heat the oil

   Pour 1 c. à s. sunflower oil into the pot and heat over high heat until it shimmers.

   Time: PT1M

   Temperature: 190°C

6. Sauté the ginger

   Add the grated ginger and stir for 10 seconds.

   Time: PT10S

   Temperature: 190°C

7. Cook the tomatoes

   Stir in the tomato dice, stir occasionally for 5 minutes until part of the liquid evaporates.

   Time: PT5M

   Temperature: 190°C

8. Add the broth and seasonings

   Pour 1 L water, add the mushrooms, 1 c. à c. salt and 1 c. à s. light soy sauce. Bring to a boil, covered.

   Time: PT5M

   Temperature: 100°C

9. Simmer the soup

   Reduce heat to low, let simmer covered for 5 minutes.

   Time: PT5M

   Temperature: 90°C

10. Thicken with the starch

    Stream the starch slurry into the pot while stirring, let return to a boil until the soup thickens slightly.

    Time: PT3M

    Temperature: 100°C

11. Create the egg threads

    Pour the beaten eggs in a thin stream into the boiling soup while gently stirring to form delicate threads.

    Time: PT1M

    Temperature: 100°C

12. Finishing and serving

    Add ½ c. à c. ground pepper, ½ c. à s. toasted sesame oil, the chives and chopped cilantro. Mix, turn off the heat and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

5-6 g

Carbohydrates

18 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ripe tomatoes: Canned peeled tomatoes
• Instead of Button mushrooms: Shiitake mushrooms, Cultivated mushrooms
• Instead of Fresh ginger: Ground ginger (½ c. à c.)
• Instead of Chives (or green onions): Green onions
• Instead of Fresh cilantro: Flat-leaf parsley
• Instead of Eggs: Silken tofu (for vegetarian version)
• Instead of Salt: Sea salt
• Instead of Cornstarch: Arrowroot, Potato starch
• Instead of Sunflower oil: Neutral vegetable oil
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Salt (for the soup): Sea salt
• Instead of Ground pepper: White pepper
• Instead of Toasted sesame oil: Peanut oil, Walnut oil

Equipment Needed

• Large pot or stockpot
• Chef's knife
• Cutting board
• Fine grater
• Measuring spoons (tbsp / tsp)
• Measuring cup or glass
• Ladle
• Whisk or fork
• Mixing bowl
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Peeling and cutting the tomatoes
• Preparing the starch slurry without lumps
• Heating the oil to the right temperature before adding the ginger
• Bringing the soup to a boil before adding the starch
• Incorporating the starch gradually
• Pouring the eggs in a thin stream to form the threads

Chef Tips from the Video

• Choose very ripe tomatoes for a sweet, umami‑rich flavor.
• A splash of rice vinegar added at the end brings a slight acidity that balances the flavors.
• Taste the soup before adding the final salt, soy sauce already provides salt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended: the egg thread texture deteriorates when frozen.

Room temperature: Cool to room temperature no more than 2 hours before refrigerating.

Make-Ahead Tips

• Peel and cut the tomatoes the day before and store them in the refrigerator in an airtight container.
• Prepare the starch slurry in advance and keep it chilled until ready to use.
• Beat the eggs with the salt and keep them in the refrigerator for 30 minutes.