½ tsp white pepper (or black pepper, gradually add to your taste)ġ.1 – 1½ tsp salt (gradually add to your taste).4 cups chicken/vegetable stock – 32oz (or water).2 tbsp cooking oil (I used vegetable oil).2 large tomatoes – about 300g (or 3 small tomatoes).
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Now that we know a bit more about Tomato Egg Drop Soup, let’s explore how you can easily whip up a delicious batch.😁 How to Make Tomato Egg Drop Soup EQUIPMENT The shrimp will also taste best if you add them right at the beginning, while the broth is still warming up. It may be necessary to soak the shrimp beforehand. That’s why tomato egg drop soup made with frozen tomatoes looks redder and tastes richer than the fresh tomato soup. The tomato juice will release from the cell walls as soon as it’s cooked. Therefore thawed tomatoes have a soft, mushy texture, which is perfect for making soup. The water in tomatoes expands during freezing and breaks the cell walls. Secondly, the tomato egg drop soup made with frozen tomatoes are going to be much creamier, colorful, and flavorful. While for the frozen ones, you can simply rinse them under warm tap water, then the skin will come off easily, no cutting or boiling water is needed. Use frozen tomatoesĪlthough it’s perfectly tasty and healthy to use fresh tomatoes for making tomato egg drop soup, I’d still highly recommend you to give frozen tomatoes a try! First of all, it’s much easier to peel frozen tomatoes than fresh ones.įor the fresh ones, you will need to cut a shallow “X” in the bottom of each tomato, boil them for 30 seconds, them chill them in iced water before peeling.
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