Tomato and eggs just go together well and this tomato egg drop soup is a good example but if you’re a purist, then check out our easy egg drop soup recipe. Before that, read on for some amusing thoughts and a simple yet delicious tomato egg drop soup!
So the other day, I saw this movie called About Time, and besides the fact that I love Bill Nighy in pretty much everything he’s done, or that Ron Weasley’s cinematic older brother Bill Weasley is adorable, or that Rachel McAdams has now found herself in the arena of the time travel romance genre for the third time (if you count the whole amnesia episode in The Vow as a form of time travel, which I seem to be doing…whilst publicly admitting to sitting through the entirety of The Vow), I unabashedly enjoyed this movie because it served as a reminder to cherish simplicity in life. My over-sentimental sappy side can strike without warning in ways both beguiling and painfully typical. Be gone, cynics!
As I was saying, sometimes the best things in life are the simplest–warm slippers, Sunday mornings, this Wonton Soup, these Pan-fried noodles, or eating peanut butter out of the jar with a spoon. And because I haven’t yet included enough pop culture references here, here’s another one:
“You can offer me a diamond-plated pearl, or send me all the riches in the world, you can tempt me with the palaces of kings…but I’d give ’em back in a big ol’ sack and keep the simple thinngssss……”
……..If you didn’t grow up watching Nickelodeon in the 90s and have no idea who Mr. Hyunh is, or recognize this handsome devil, then never mind.
ANYWAY…it doesn’t get much simpler than this tomato egg drop soup. It’s warm, tomatoey, egg droppy goodness with some scallion and cilantro for brightness. It’ll cure your cold, serve as a nice first course to your dinner, and/or bring all the boys to the yard.*
*Snuck that last one in there.
Here’s the recipe:
- 1 tablespoon oil
- 2 tomatoes, cut into wedges or roughly chopped
- 4 cups chicken stock
- 1/2 teaspoon sesame oil
- Salt, to taste
- Pinch white pepper
- 2 eggs
- 1 scallion, chopped
- 1 tablespoon chopped cilantro
Heat the oil in a soup pot or wok over medium high heat. Add the tomatoes and fry for a minute.
Add the chicken stock, sesame oil, salt, and white pepper. Bring to a boil, and then lower the heat so that the soup is simmering.
Beat the eggs in a small bowl. Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour a thin stream of egg into the middle of the whirlpool. This is how you get the egg drop effect.
Ladle the soup into bowls and garnish with chopped scallion and cilantro. Serve!
Enjoy it, guys. Name that TV show! Name that song! Tell us how you like the recipe! Just shoot us a comment to let us know you’ve read through this entire zany post!