Silky Tomato and Egg Drop Soup for Everyone
How to Make Delicious Chinese-Style Tomato and Egg Soup (Shi Hong Shi Dan Tang)
If you’re looking for a comforting and satisfying soup for guests or a special occasion, this recipe is highly recommended! This Tomato and Egg Drop Soup, based on a recipe popularized by Chef Baek Jong-won, is a 100% guaranteed success. Did you know that cooking tomatoes actually enhances their nutritional value? It’s a dish I’m eager to share with my mom, who loves Korean food. Let’s make this delicious Chinese-style Tomato and Egg Soup together!
Main Ingredients
- 2 ripe tomatoes
- 1/2 of a white part of a fresh green onion
- 1 fresh egg
Seasoning and Broth
- 2 tbsp cornstarch (for thickening)
- 1 tbsp soy sauce
- 1/2 tbsp chicken stock powder (or a pinch of bouillon)
- 1 pinch fine salt
- 1 pinch black pepper
- 2 tbsp cornstarch (for thickening)
- 1 tbsp soy sauce
- 1/2 tbsp chicken stock powder (or a pinch of bouillon)
- 1 pinch fine salt
- 1 pinch black pepper
Cooking Instructions
Step 1
Heat a pot over medium heat, add a little cooking oil, and gently sauté the chopped white part of the green onion until fragrant. Cook slowly over low heat to create a fragrant green onion oil. Sautéing until the sweet aroma of the onion is released is ideal.
Step 2
While the green onion oil is infusing, remove the stems from the washed tomatoes and dice them into approximately 1.5-2 cm cubes. Don’t worry if they are cut a bit large, as they will soften considerably as they cook.
Step 3
Once the aroma from the green onion oil is well developed, add the diced tomatoes to the pot and increase the heat to medium. At this stage, sprinkle a pinch of salt and a pinch of black pepper directly onto the tomatoes to enhance their umami flavor.
Step 4
Simmer the tomatoes until they break down and become soft and mushy. Stir occasionally with a spatula to prevent sticking to the bottom of the pot. Once the tomatoes have cooked down, pour in 300ml of water, then add 1 tablespoon of soy sauce and 1/2 tablespoon of chicken stock powder to enrich the flavor.
Step 5
While the broth is simmering, prepare the thickening slurry. In a small separate bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water. Mix thoroughly until smooth, ensuring there are no lumps. (Using cold water is key to prevent clumping!).
Step 6
Once the broth comes to a rolling boil, gradually pour in the cornstarch slurry while stirring continuously. Stir until the soup reaches your desired consistency. Taste the thickened soup and adjust the seasoning with soy sauce or salt if needed.
Step 7
Reduce the heat to low or turn it off temporarily. Crack the egg into the empty bowl used for the cornstarch slurry and whisk lightly to slightly loosen the egg. This technique helps the egg to disperse thinly and evenly throughout the soup, creating beautiful ribbons.
Step 8
Gently drizzle the slightly beaten egg into the simmering soup in a circular motion. Do not stir immediately; let it cook for about 10 seconds, then gently swirl the soup to create delicate egg ribbons. Your delicious Tomato and Egg Drop Soup is ready! Ladle it into bowls and enjoy!
