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Tomato Egg Drop Soup with Ginger

Hsiao-Ching Chou

This is one of my favorite soups because it's so straightforward to make and you can change the flavor profile easily. To make the soup more substantial, you can add spinach and silken tofu to the recipe below. You can even add some minced chicken or regular or bay shrimp.



Makes 5 cups


2 tablespoons vegetable oil

1 cup of diced fresh tomatoes (large dice)

2 stalks green onions, chopped

2 teaspoons grated fresh ginger

4 tablespoons soy sauce

5 cups water

3 eggs, beaten

Sesame oil

Chopped cilantro, optional


Heat wok over high heat for 30 seconds. Add the vegetable oil and heat for about 30 seconds.

Add the tomatoes – be careful of the splattering – green onions, fresh ginger and soy sauce. Stir fry this mixture for about 15 seconds.

Add the water and bring to a boil. As soon as the soup starts to bubble, turn heat down to medium. Drizzle in the beaten eggs and stir. Drizzle with the sesame oil.

Turn off the heat. Taste for seasoning. If needed, you can add a pinch of salt. Serve immediately with optional chopped cilantro.