Easy Chinese Tomato Egg Soup

This Easy Chinese Tomato Egg Soup is a popular Chinese soup. The soup is made with soft eggs, tofu and tangy tomatoes for the ultimate comfort meal!

👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Dana Rao📖 cookwithdana

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🥘 Ingredients

Check off ingredients as you prepare them:

Gently slice the tofu in small cubes. Roughly chop the tomatoes.

Boil chicken broth and water on medium heat. When the broth is boiling, add in tomatoes and tofu. Boil for ⏱️ 10 minutes.

While the broth is boiling, make corn starch slurry by mixing 1 tablespoon corn starch with 1/4 cup of water. Set aside.

corn starch slurry ( (1 tbs corn starch + ¼ cup water))

Beat two eggs until well combined. Set aside.

Add some salt and chicken bouillon (optional) to the soup.

Next, add your beaten eggs slowly to make the egg ribbons. Add your corn starch slurry and mix everything together. Turn off heat.

corn starch slurry ( (1 tbs corn starch + ¼ cup water))

Garnish with chopped cilantro, 1/2 teaspoon sesame oil, and white pepper (optional) to taste.

chopped cilantroteaspoon sesame oil1/2

calories

76 kcal

fat Content

3 g

serving Size

1 serving

fiber Content

0.1 g

sugar Content

0.3 g

sodium Content

655 mg

protein Content

4 g

cholesterol Content

4 mg

carbohydrate Content

10 g

saturated Fat Content

1 g

unsaturated Fat Content

2 g

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