Tomato Egg Soup

9 ingredients•Prep: 15 mins•Cook: 10 mins

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Tiffany Yang•

May 5, 2025

This was a classic soup in my Chinese household growing up. I didn't appreciate it enough back then, but now I make it whenever I miss home.

Ingredients (9)

Olive oil(1 Tbsp)
Heirloom tomato(1 large, cut into chunks)
if using small use twice as many, I'm using heirloom tomatoes since I have them, but you can use whatever you'd like
Chicken bone broth(1 ½ cups)
Sesame oil(½ tsp)
White pepper(¼ tsp)
Ginger paste(¼ tsp)
Salt(to taste)
Egg(1, beaten)
Scallion(1, finely chopped)

Heat the oil (1 Tbsp) in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are very softened.
Add chicken stock (1 ½ cups), sesame oil (½ tsp), ground white pepper (¼ tsp) and salt (to taste). Simmer all together for 3 minutes.
Beat the egg (1) very well in a separate bowl and add it to your soup in a whirlpool motion so you get pretty ribbons. Cook for an additional minute or two until the eggs are cooked through.
Garnish with green onions (1) and enjoy!