Tomato Egg Drop Soup With Ginger
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A flavorful Chinese egg drop soup with fresh tomatoes, ginger, and spinach. This homemade version is more vibrant and savory than the restaurant classic.
Ingredients
- 2 tbsp vegetable oil
- 1 cup fresh tomatoes diced
- 2 green onions chopped
- 1/4 cup soy sauce
- 2 tsp fresh ginger grated
- 5 cup water
- 2 cup fresh baby spinach packed
- 3 large eggs
- 1/2 tsp sesame oil
- fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 91 mg
- Iron: 2.35 mg
- Magnesium: 41.6 mg
- Phosphorus: 132 mg
- Potassium: 436 mg
- Zinc: 0.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 5 cup water
- 3 large eggs
- 1/2 tsp sesame oil
Prepare
- Dice 1 cup fresh tomatoes
- Chop 2 green onions
- Grate 2 tsp fresh ginger
- 2 cup fresh baby spinach, packed
- Chop fresh cilantro
Let's Cook
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Step 1.
Preheat a small soup pot over high heat for about 10 seconds. Add 2 tablespoons vegetable oil and heat until it starts to shimmer. Add 1 cup diced fresh tomatoes, 2 stalks chopped green onions, ¼ cup soy sauce, and 2 to 3 teaspoons grated fresh ginger. Stir for about 30 seconds to soften the tomatoes.
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Step 2.
Add 5 cups water to the pot and bring the soup to a slow boil, then reduce the heat to medium low. Add 2 packed cups fresh baby spinach and stir until wilted, about 1 minute.
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Step 3.
While the soup simmers, beat 3 large eggs in a small bowl until well combined.
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Step 4.
Slowly pour the beaten eggs through the tines of a whisk or fork into the simmering soup, moving in a circular motion around the pot to create ribbons of egg. The egg will float to the surface; stir gently to break it up a bit.
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Step 5.
Drizzle the soup with ½ teaspoon sesame oil, garnish with chopped fresh cilantro if desired, and serve immediately as a starter.