Tomato Egg Flower Soup

Warm, comforting, and irresistibly savory, Tomato Egg Flower Soup is a classic Chinese recipe that combines simplicity with elegance. Bursting with the rich umami of simmered tomatoes and velvety ribbons of lightly whisked egg, this dish is a feast for both the eyes and the palate. The chicken or vegetable broth serves as the flavorful base, perfectly seasoned with salt, sugar, and a dash of white pepper, while a cornstarch slurry adds just the right amount of body to the soup. Finished with fragrant sesame oil and optional green onion for a fresh garnish, this quick and easy soup comes together in just 20 minutes, making it a perfect weeknight dinner or appetizer. Ideal for anyone seeking wholesome comfort food, Tomato Egg Flower Soup is a celebration of delicate textures and vibrant flavors that will keep you coming back for more.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 medium Tomatoes
• 2 large Eggs
• 4 cups Chicken or vegetable broth
• 2 teaspoons Cornstarch
• 4 tablespoons Water
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 0.25 teaspoons White pepper
• 1 teaspoon Sesame oil
• 1 stalk Green onion (optional, for garnish)

Directions

Step 1

Wash the tomatoes and dice them into small cubes.

Step 2

Crack the eggs into a bowl and beat them gently with a fork until smooth.

Step 3

In a small bowl, mix the cornstarch with 4 tablespoons of water to create a slurry. Set aside.

Step 4

Heat a medium-sized pot over medium heat and pour in the chicken or vegetable broth.

Step 5

Once the broth begins to simmer, add the diced tomatoes and cook for 3–4 minutes, allowing the tomatoes to soften and release their flavor.

Step 6

Stir in the salt, sugar, and white pepper to season the soup base.

Step 7

Gradually stir in the cornstarch slurry, cooking for 1–2 minutes until the soup slightly thickens.

Step 8

Reduce the heat to low. With one hand holding a spoon or ladle to gently swirl the soup, use the other hand to slowly drizzle the beaten eggs into the pot in a thin stream. This creates the signature 'egg flower' ribbons.

Step 9

Once all the egg has been added, let the soup cook for another 30 seconds. Avoid over-stirring to preserve the egg ribbons.

Step 10

Turn off the heat and add the sesame oil for a touch of aroma and flavor.

Step 11

Ladle the soup into serving bowls and garnish with finely sliced green onion if desired. Serve immediately.

Nutrition Facts

Serving size	1410.2 grams (1410.2g)

Amount per serving	% Daily Value*
Calories	421

Total Fat 26.30g	34%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 6.00g
Cholesterol 372mg	124%
Sodium 5956mg	259%
Total Carbohydrate 25.50g	9%
Dietary Fiber 3.50g	13%
Total Sugars 13.40g
Protein 20.90g	42%

Vitamin D 82IU	410%
Calcium 136mg	10%
Iron 3mg	17%
Potassium 892mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 19.8%

Carbs: 24.2%