Soup or starter, hot or cold, the Chinese Tomato Egg Drop Soup with Ginger recipe is certainly fresh. 🙂
Cooking time: approx. 15 min
You need: a soup pot, a fork and a bowl
- 2 Tbsp oil
- 1 cup diced fresh tomatoes (see note)
- 2 stalks green onions, chopped
- a handful of fresh cilantro, chopped
- 1/4 cup soy sauce
- 2 to 3 teaspoons grated fresh ginger
- 5 cups water
- 2 packed cups fresh baby spinach
- 3 large eggs
- 1/2 Tsp sesame oil
- Preheat a small soup pot over high fire for about 10 seconds.
- Add the oil and heat it until it starts to shimmer.
- Add the tomatoes, onions, soy sauce, and ginger.
- Stir for about 30 seconds to soften the tomatoes.
- Add the water and bring the soup to a slow boil, then reduce the fire to medium low.
- Add the spinach and stir.
- Beat the eggs in a small bowl.
- Put a whisk or a fork in the egg mixture.
- Lift it up over the soup pot, and slowly pour the eggs through the fork tines (or whisk tines) as you move it in a circular motion around the pot. This creates “stripes” of egg that will float on the surface. Stir to break it up a bit, if you wish.
- Drizzle the soup with the sesame oil, garnish with the cilantro, and serve immediately as a starter.
Notes on the Tomato Egg Drop Soup with Ginger
- There is no need to seed or peel the tomatoes.
- Tomatoes must be juicy, so, best to use fresh tomatoes when they’re in season, otherwise use tin tomatoes from a brand you trust. (The only preservative listed on the can should be ascorbic acid.)
- The traditional Asian cooking oils are: dark sesame oil, peanut oil and grapeseed oil.