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Egg drop soup is an easy Chinese favorite and a delicious dinner appetizer. The English name comes – rather literally – from dipping a raw, lightly beaten egg into hot chicken broth, but the direct Chinese translation is “egg petal soup” because when cooked and tossed, the egg forms a floating, petal-like pattern.
There are many variations of egg drop soup to suit every taste, and this version of egg and tomato soup is a simple but delicious option, especially in the summer when tomatoes are at their peak. Using simple ingredients you may already have in your pantry and refrigerator, this recipe gives you all the flavors you expect from a Chinese restaurant. Once you've mastered the “dropping” technique, you can always adapt this recipe and use add-ins of your choice. Mushrooms and tofu, for example, provide great texture and taste.
Try it as a quick lunch option or as a light appetizer before your favorite Chinese dish.
