Egg Drop Soup

this dish reminds me a lot of evenings when I was living in our small apartment in Beijing. Every time I came back late from work, I didn’t feel like eat something heavy, so I always either cook this myself or order from a local restaurant down the street from my apartment. What a memory that I cherish now that I live in Germany…:)

Total Time: 15 minutes

Servings: 2-3


4                      Eggs, beaten

2                      Big tomatoes, cut into 8 pieces.

3 tbsp              Light soy sauce

1 tsp                Chicken powder

1 tbsp              Dried shrimp

1 tsp                Sugar

1-1,2 liter        Water

2 tbsp              Vegetable oil

Corn starch mix: 2 tbsp Corn starch + 4 tbsp Water


1                      Spring onion, chopped


  • Prepare a pot with vegetable oil in medium-high heat. Throw in tomatoes, sauté for a few minutes until it’s becoming softer.
  • Add in the water, dried shrimp, soy sauce, and sugar. Let it boil on high heat.
  • Thicken the soup with corn starch mix.
  • When the soup is boiling, slowly add in the beaten eggs while stirring the soup in a circular motion. Turn off the heat. Ready to serve.

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