tomato and egg pimples soup

How to Make Tomato and Egg Drop Soup with Dumplings

Tomato and egg drop soup with dumplings is a comforting, quick-to-make dish loved for its savory broth, tender eggs, and chewy dumplings. Here’s a simple recipe to recreate it at home.

Ingredients: 2 ripe tomatoes, 2 eggs, 1 cup all-purpose flour, 2 green onions, 1 garlic clove, salt, pepper, 1 tbsp cooking oil, and 4 cups water or broth.

Steps:

1. Prepare the broth: Chop tomatoes and mince garlic. Heat oil in a pot, sauté garlic until fragrant, then add tomatoes. Cook until soft, mashing them slightly. Pour in water/broth, bring to a simmer, and season with salt and pepper.

2. Make the dumplings: In a bowl, mix flour with a pinch of salt. Gradually add water (about ½ cup) while stirring to form a thick, lump-free batter. Let it rest for 5 minutes.

3. Cook the soup: Bring the broth to a gentle boil. Use a teaspoon to drop small batter lumps into the soup. Simmer for 3–4 minutes until dumplings float and cook through.

4. Add the eggs: Whisk eggs in a bowl. Slowly pour the egg mixture into the soup while stirring gently, creating delicate egg ribbons.

5. Finish and serve: Turn off the heat. Garnish with chopped green onions. Serve hot for a warm, satisfying meal.

This versatile soup can be customized with veggies or tofu, making it a perfect weeknight dinner!