The Perfect 5-Star Chef Style Tomato Egg Soup: A Quick and Easy Guide to Getting Those Beautiful Swirls.

The combination of the mild sourness and refreshing taste of tomatoes with the light creaminess of eggs creates a delicious and economical dish, perfect for a busy day’s meal. Not everyone who cooks regularly knows how to make an eye-catching bowl of egg drop tomato soup. Join Phụ Nữ Today as we learn this simple recipe.

1. Ingredients for Egg Drop Tomato Soup

– Eggs: 2

– Tomatoes: 3 to 4

– Scallions

– Dried onions

– Seasonings: Salt, broth powder, cooking oil

2. How to Cook Egg Drop Tomato Soup

Step 1: Prepare the Ingredients

– After purchasing, wash the tomatoes thoroughly, cut off the tops, and make a cross-shaped incision at the bottom of each tomato.

– Remove any wilted or yellowed scallion leaves, wash them, and chop finely.

– Peel and finely chop the dried onions.

– Crack the eggs into a clean bowl, add a pinch of salt for flavor, and whisk well.

Step 2: Peel the Tomatoes

– Soak the tomatoes in a bowl of hot water for about 10 minutes. Alternatively, you can blanch them in boiling water for 2 minutes and then peel the skins off.

– Next, cut the peeled tomatoes into small cubes and set them aside in a separate bowl. If you don’t like the seeds, feel free to discard them.

Step 3: Cook the Soup

– Place a pot over heat, add a little cooking oil, and sauté the dried onions.

– Add the diced tomatoes and cook until they become soft and form a thick, pulpy mixture. If you want the tomatoes to soften faster, you can season with a pinch of salt or broth powder while sautéing.

– Pour in water, bring it to a boil, and continue cooking on high heat for about 2 to 3 minutes to thicken the soup.

– Once the soup has been boiling for a few minutes, carefully pour in the beaten eggs without directly pouring them into the pot. Hold the bowl about 20 cm away from the pot and gently pour the eggs around the pot to create a marbled effect.

– As the eggs start to set, use a pair of chopsticks to gently stir them in one direction, and reduce the heat.

– Cook for an additional 30 seconds to 1 minute to ensure the eggs are fully cooked. Adjust the seasoning according to your taste, and turn off the heat.

– Finally, sprinkle the chopped scallions on top, and ladle the soup into bowls to serve.

The finished egg drop tomato soup will be a visually appealing dish with the red of the tomatoes, the yellow of the eggs, and the green of the scallions. This soup is best enjoyed hot, accompanied by white rice.

3. Notes When Making Egg Drop Tomato Soup

– When choosing tomatoes, opt for naturally ripened ones with a bright red color, taut skin, and visible milkiness in the flesh. Ripe tomatoes are usually slightly soft, with pale yellow or white seeds, and their flesh is fully red and may contain some pulp.

– It’s essential to sauté the tomatoes well before adding water to the soup, as this step enhances both the flavor and appearance of the dish.

– To add extra flavor to your soup, feel free to include chopped scallions or coriander leaves.