Chinese soup
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secret to this soup is the way you add the eggs. To get beautiful egg ribbons, whisk the eggs lightly and pour them in a thin stream while stirring vigorously, right after turning off the heat. Use ripe, meaty tomatoes for a slight tang and vibrant color. Dice the chicken into small cubes so it cooks fast and is easy to eat with a spoon.
Prep the Ingredients
Dice 500 g (1.1 lb) of chicken breast into small cubes (about ½ inch). Blanch 200 g (7 oz) of tomatoes, peel, and dice. In a separate bowl, lightly beat 275 g (about 5–6 large) eggs with a fork until smooth.
Cook the Chicken
In a large pot, bring 2.5 liters (about 10.5 cups) of water to a boil. Add the diced chicken and cook over medium heat for 10 minutes. Skim off any foam that forms.
Add Tomatoes and Spices
Stir in the chopped tomatoes, salt (2 g / ½ tsp), and black pepper (to taste, about 2 g). Bring the soup back to a boil, then turn off the heat immediately.
Pour in the Eggs While Stirring
While constantly and vigorously stirring the soup with a spoon or whisk, slowly pour in the beaten eggs in a thin stream. The eggs will form beautiful ribbons. Let the soup rest for 1 minute.
Serve
Ladle the soup into bowls. Garnish with fresh herbs (cilantro or green onions) and serve hot.
CHEF'S TIP
Choose Ripe Tomatoes
For a rich flavor, use vine-ripened or cherry tomatoes – they are sweeter and more aromatic. If tomatoes are pale, add 1 tablespoon of tomato paste for color and depth.
Whisk Eggs Until Frothy
Eggs should be at room temperature. Whisk with a fork or whisk until foamy – this helps them form delicate ribbons instead of lumps.
Don't Overcook the Chicken
Chicken breast cooks quickly – 10 minutes is enough. Overcooking makes it tough and dry. Check: it should be white inside.
Adjust the Heat
Apart from black pepper, add a pinch of chili flakes or ginger for a kick. For a milder taste, use only white pepper.
SUBSTITUTIONS
Add your taste
- Replace Chicken with Turkey or Shrimp Turkey breast takes the same time, and shrimp can be added at the very end – they cook in 2–3 minutes. The soup becomes even more refined.
- Add More Vegetables for Heartiness Add sliced bell pepper or green beans along with the tomatoes – this adds texture and fiber.
- Make the Soup Thicker If you prefer thicker soups, mix 2 tablespoons of cornstarch with cold water and stir in one minute before adding the eggs – you'll get a Chinese-style cream soup.
- Vegetarian Version Replace chicken with tofu or shiitake mushrooms, and use vegetable broth. The flavor will be just as bold.
HOW TO STORE
How to Store Chinese Egg Drop Soup
Let the soup cool completely to room temperature, then transfer to an airtight container. It keeps in the fridge for up to 3 days. When reheating, avoid boiling vigorously to keep egg ribbons tender – heat over medium heat or in the microwave for 1–2 minutes. Freezing is not recommended as eggs and tomatoes lose texture. If frozen, thaw in the fridge and add fresh herbs before serving.
GOOD TO KNOW