📝 About This Recipe
A beloved staple of Chinese home cooking, this Tomato Egg Soup (Xīhóngshì Jǐdàn Tāng) is the ultimate comfort in a bowl. It balances the bright, acidic sweetness of vine-ripened tomatoes with the delicate, silky ribbons of soft-scrambled eggs. This soul-warming soup is prized for its vibrant colors, nutritional simplicity, and the nostalgic 'taste of home' it provides to millions.
🥗 Ingredients
The Aromatics
- 2 stalks Scallions (whites and greens separated; finely chopped)
- 1 inch piece Fresh Ginger (peeled and thinly sliced into matchsticks)
- 2 cloves Garlic (minced)
- 1.5 tablespoons Neutral Oil (vegetable or grapeseed oil)
The Soup Base
- 3 large Roma Tomatoes (very ripe, cut into small wedges)
- 5 cups Chicken or Vegetable Stock (low-sodium preferred)
- 1 teaspoon Light Soy Sauce (for umami depth)
- 1/2 teaspoon Granulated Sugar (to balance the tomato acidity)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1.5 tablespoons Cornstarch (mixed with 2 tbsp water to create a slurry)
The Egg Ribbon
- 3 pieces Large Eggs (beaten thoroughly)
- 1 teaspoon Toasted Sesame Oil (added to the beaten eggs for fragrance)
Finishing Touches
- 1 handful Fresh Cilantro (roughly chopped for garnish)
- 1/2 teaspoon Toasted Sesame Oil (for drizzling over the final bowl)
👨🍳 Instructions
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1
Prepare your tomatoes by cutting them into 1-inch wedges. If you prefer a smoother soup, you can blanch and peel them first, but keeping the skin adds a rustic, authentic texture.
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2
In a small bowl, crack the 3 eggs, add 1 teaspoon of sesame oil, and whisk vigorously until the yolks and whites are fully incorporated and slightly frothy.
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3
Heat the neutral oil in a wok or heavy-bottomed pot over medium-high heat. Add the scallion whites, ginger matchsticks, and minced garlic.
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4
Sauté the aromatics for about 30-45 seconds until they are fragrant but not browned.
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5
Add the tomato wedges to the pot. Stir-fry them for 3-4 minutes, pressing down gently with your spatula to release their juices until the tomatoes soften and the oil turns a light orange hue.
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6
Pour in the chicken or vegetable stock and bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to medium-low. Add the soy sauce, sugar, white pepper, and salt. Simmer for 5 minutes to allow the flavors to meld.
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8
Give your cornstarch slurry a quick stir to ensure it's smooth, then slowly pour it into the simmering soup while stirring constantly. This will give the soup a light, velvety body.
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9
Turn the heat to low. The soup should be at a very gentle simmer. This is crucial for the perfect egg ribbons.
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10
Using a circular motion, pour the beaten eggs in a very thin, steady stream over the surface of the soup. Do not stir immediately!
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11
Wait 15 seconds for the eggs to set slightly, then use a spoon to gently stir once or twice in a clockwise direction to create long, beautiful ribbons.
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12
Turn off the heat immediately to prevent the eggs from overcooking and becoming rubbery.
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13
Taste and adjust seasoning with an extra pinch of salt if needed. Ladle into warm bowls.
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14
Garnish with the reserved scallion greens, fresh cilantro, and a final delicate drizzle of toasted sesame oil.
💡 Chef's Tips
For the best flavor, use the ripest tomatoes you can find; if they are out of season, add a tablespoon of tomato paste to the aromatics for a flavor boost. The secret to 'silky' ribbons is the cornstarch slurry; thickening the water slightly before adding the eggs helps them float and stay delicate. Never pour the eggs into a rapid boil, as this creates 'egg clouds' or foam rather than distinct, elegant ribbons. White pepper is essential for that authentic Chinese restaurant flavor profile—black pepper is too harsh for this delicate soup. If you like a bit of heat, a teaspoon of chili oil drizzled on top at the end adds a wonderful dimension.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed jasmine rice for a simple, complete meal. Pairs perfectly with Scallion Pancakes (Cong You Bing) for dipping into the broth. Serve as a light starter before a heavier main like Kung Pao Chicken or Beef and Broccoli. A side of smashed cucumber salad provides a cold, crunchy contrast to the warm, soft soup. Enjoy with a pot of Jasmine or Oolong tea to cleanse the palate.