Tomato Egg Drop Soup with Dumplings
Egg drop soup was my dad's favorite (he loved the neon yellow Chinese takeout version) and it's become a source of comfort for me too whenever life sucker punches me in the face. The Asian Grandma trifecta of scallions, garlic, and ginger give this soup soul, and allow the tomatoes and chicken broth to really shine. It's the perfect vehicle for dumplings, which subtly soak up the soups flavor as they cook in the tomato broth.
At a glance
Yield
2-3 bowlsTime
25 minutesIngredients
4 scallions, finely diced
2 garlic cloves, thinly sliced
4 slices of ginger, size of thumb
12 oz grape tomatoes, plus extra for topping
3 cups chicken broth
8 dumplings, frozen
1 tablespoon of water
1 tablespoon of corn starch
2 teaspoons kosher salt
1 teaspoon brown sugar
3 eggs, beaten
1 teaspoon sesame oil
Finely chopped scallions
Grape tomatoes, sliced in half
Preparation
In a pot, heat a generous drizzle of oil on medium heat. Add in scallions, garlic, and ginger and sauté for 30 seconds until sizzling and fragrant. Add tomatoes and continue to cook until they've softened and look wrinkly, around 6-8 minutes. With a spatula, smash the tomatoes and allow the juices to release and simmer for another few minutes. Add in chicken broth and bring to a boil, once boiling add in dumplings and cook for 7 minutes until the dumplings have just cooked through.
While the dumplings are cooking, make a cornstarch slurry by mixing the water and cornstarch together until completely smooth. Once the dumplings are finished cooking, bring the boiling soup down to a mild-ish simmer. Add in the mixed cornstarch slurry into the pot along with kosher salt and sugar. Mix until incorporated and the soup has slightly thickened.
Finally, beat eggs and pour through a slotted spoon into the simmering soup to create the signature "egg drop" ribbons. Let it simmer for a minute or so to let the eggs cook until firm. Remove from heat and mix in sesame oil. Ladle soup into bowls and top with scallions, fresh tomatoes and enjoy!
25 Comments
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4 scallions, finely diced
2 garlic cloves, thinly sliced
4 slices of ginger, size of thumb
12 oz grape tomatoes, plus extra for topping
3 cups chicken broth
8 dumplings, frozen
1 tablespoon of water
1 tablespoon of corn starch
2 teaspoons kosher salt
1 teaspoon brown sugar
3 eggs, beaten
1 teaspoon sesame oil
Finely chopped scallions
Grape tomatoes, sliced in half
Replies
I want you to come and make it for me! It's so cold!!!!! Besides, I just learned how to make dumplins after visiting Flushing, NY.
Yum! Easy and comforting. Will definitely make this again. Thanks for the recipe!
Want to try!
It is simply wonderful! I made it two nights in a row this past week. I need to up my drizzled egg game as it ended up in clumps - still delicious but not the same effect. I added chili crisp to this when I served it.
this was incredibly delicious!
This SLAPS
New repeat recipe! I also need to work on adding the eggs at the end but the flavors were so good! I substituted vegan chicken flavor bouillon to keep it vegetarian.
So damn good! I had a bowl for dinner last night, lunch today, and can’t wait to get home to eat more. Might just even make another batch🤤. I threw 1/2 teaspoon of sesame oil and soy sauce each to the tomato mix while it cooked. Also ended up using veg stock mixed with a tasty msg chicken bouillon. Spiced it up with red pepper flakes too.
Wow. Just wow. So good.
Yummy and simple, I will be making this again. Thanks for sharing!
So delicious!! The sesame oil really adds to the flavor, but I'll do half the salt next time.
The highlighted text in the method that when tapped shows the qty of those ingredients is a gift 🎁
Apologies, but please define 'dumplings' and possibly a recommendation of a brand, purchase place? Thank you!
This looks really delicious
Tomato egg drop soup with dumpling
Sounds good
This sounds YUMMY and easy to make.
A++++++ would cook again 😉
Awesome
Gimme
Loved this! I tend to be a very slow food preparer, but this soup took me less than 30 minutes, and turned out delicious! I also don't normally go for soup, but the thicker broth and egg ribbons as well as the dumplings make this really filling and satisfying. The spice balance was also just right, even with so few ingredients. I did add a bit less salt, but that's up to everyone's individual tastes. Overall, so impressed with this recipe and highly recommend it!!
Loved it! Easy and delicious
So good omg 😭
This was incredible. My friend sent me the recipe and I’d never tried it before. We used green onion instead of scallions, and I’ll try those next time. I’ll be making it again soon!
Terrific easy recipe for a night when I had the sniffles. Don’t skip the sugar, it really adds something to the flavor.
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