Thank you for this recipe. I've been feeling under the weather recently and had this for dinner. I added a lil ginger for my stomach and mmmmm so good.
For an easy meal on a cold lazy day this is amazing! I'm a die hard ginger fan so I tossed that in too, but yeah this is good! I grew up near Detroit so we've never had egg drop like this! New favorite ❤
My Mom is a ginger fan too and she'll usually put some when she makes it. I'm less about that ginger life but soups are super flexible so adjust as you like.
I love literally everything about your videos. They make me feel like I'm cooking with a good friend in their cozy apartment. Thanks for sharing these recipes. I wish you visit mine as well to relax and unwind💕thank you.
Sinubukan ko sya ngayong gabi na panghapunan. Nag-gisa muna ako ng sibuyas, sinangkutsahan ng konting manok at patis, dinagdagan ng tubig, then saka ko sinunod yung recipe (nilagyan ng kamatis, itlog, cornstarch, cilantro, white pepper). Pagkatapos hinaluan ko sya ng konting sesame oil. Okay lang ang kinalabasan, masarap din naman lalo na yung lasa ng cilantro/parsley/coriander, pero sa tingin ko hindi sya kasinglasa ng mga nakagawian na nating mga Pinoy pagdating sa mga sabaw. Don't set your expectations too high.
The cornstartch does 2 things: thicken the soup and makes the egg suspend prettily in your soup while you serve it or else it tends to separate from the liquids. It's a minor detail that adds an extra zing but doesn't change the flavour of the soup so it's your call. Alternatively, you could try tapioca starch as a substitute for a thickener and it would probably work similarly.
jingorokitty not really canned tomatoes don't have that texture although they are obviously much softer but you will have to cook them down a little bit but not as much as fresh
I would usually recommend a milder flavour oil for Chinese cooking because olive has that..well.. "olive" taste but since there's a good kick of tomato in this one, it may not be a big deal. Try it and let me know how it goes!
OK, i cooked it. I might have overdo it a bit with potato starch, because my soup was a little thicker. Still, taste was good - mild, tomato-ey and olive oil composed quite well. Thumbs up :D
I do! This is my "everyday cleaver" for regular cutting and I have a serious Asian cleaver (a one piece forged chunk of metal) that I use on occasion lol
That I don't know but growing up, there was pretty much nothing you couldn't do with a chopstick except actually scoop large amounts of liquid (like from a pot or something) so I definitely ate plenty of soups with chopsticks. Chopsticks are frequently used as an all purpose cooking tool from mixing dough to beating eggs... wouldn't be a Chinese kitchen without chopsticks and large cleaver!
I've never done it myself but doesn't hurt to try! Neither has much flavour, the sole purpose of the starch is to thicken the liquid and make the egg really pretty when you stir in into the soup - that's all!
Хобби
Corn starch is corn flour i the UK and cilantro is coriander in the UK just incase anyone got confused 👍
Thanks buddy
Lovely recipe that looks easy and hassle-free. I will be trying it! Thank you.
This looks great! mmmm. I love adding an egg to my soups!
Thank you for this recipe. I've been feeling under the weather recently and had this for dinner. I added a lil ginger for my stomach and mmmmm so good.
That looks great! I'm used to this soup being more watery and eggs more solid
I love love LOVE your cooking videos!!
Mmm this looks soo good. I'm hungry now!
Definitely making this today. Thanks
For an easy meal on a cold lazy day this is amazing! I'm a die hard ginger fan so I tossed that in too, but yeah this is good! I grew up near Detroit so we've never had egg drop like this! New favorite ❤
My Mom is a ginger fan too and she'll usually put some when she makes it. I'm less about that ginger life but soups are super flexible so adjust as you like.
MAKES ME HUNGRY. I LOVE IT. THANKS A LOT FOR THE VIDEO.
I saw another video that instruct to drizzle a few drops of sesame oil. Smells amazing and the soup has the super calming effect.
Sesame oil is great in soups. I omitted in this particular version as it competes with the cilantro but feel free to adjust to your own liking!
I love recipe
looks amazing right now, I'm down with the flu but just used the last tomatoes 🤒
this makes me hungry 😂
Happy eating :) thank you :)
thank you, it just take a time to find right tomato like your one in the video.
so hungry...
Tried this without the tomato and chicken broth, replaced them with potato and tom yum instead 😆 still enjoyed the taste
Loved it, thank you!
Glad you enjoyed it!
Thanks for the recipe!
美味しい
I love literally everything about your videos. They make me feel like I'm cooking with a good friend in their cozy apartment. Thanks for sharing these recipes.
I wish you visit mine as well to relax and unwind💕thank you.
Sinubukan ko sya ngayong gabi na panghapunan. Nag-gisa muna ako ng sibuyas, sinangkutsahan ng konting manok at patis, dinagdagan ng tubig, then saka ko sinunod yung recipe (nilagyan ng kamatis, itlog, cornstarch, cilantro, white pepper). Pagkatapos hinaluan ko sya ng konting sesame oil. Okay lang ang kinalabasan, masarap din naman lalo na yung lasa ng cilantro/parsley/coriander, pero sa tingin ko hindi sya kasinglasa ng mga nakagawian na nating mga Pinoy pagdating sa mga sabaw. Don't set your expectations too high.
I've just made this soup 10mins ago and deliciioouussss
Thanks for sharing this easy recipe - can I omit the cornstarch, if so what's a good replacement?
Brown Rice flour is what i use to thicken sauces
The cornstartch does 2 things: thicken the soup and makes the egg suspend prettily in your soup while you serve it or else it tends to separate from the liquids. It's a minor detail that adds an extra zing but doesn't change the flavour of the soup so it's your call. Alternatively, you could try tapioca starch as a substitute for a thickener and it would probably work similarly.
Can I use canned whole or chopped tomatoes and skip the "cook down and soften the tomatoes" step? Thanks, Gerry, for this easy and tasty recipe!
jingorokitty not really canned tomatoes don't have that texture although they are obviously much softer but you will have to cook them down a little bit but not as much as fresh
Hi! Thank you for the delicious recipe!!
I was wondering, how many ML of water you used for that soup?
In the video I used about 2-2.5cups of water but it depends on how big your tomatoes and eggs are and how thick you want the soup.
@@WeekendsWithG Thank you very much!🌻
Mmm, that looks amazing. Can this soup be made with olive oil and thickened with potato starch? Because it's what i have at hand in the kitchen :)
I would usually recommend a milder flavour oil for Chinese cooking because olive has that..well.. "olive" taste but since there's a good kick of tomato in this one, it may not be a big deal. Try it and let me know how it goes!
OK, i cooked it. I might have overdo it a bit with potato starch, because my soup was a little thicker. Still, taste was good - mild, tomato-ey and olive oil composed quite well. Thumbs up :D
Do you always cut your tomatoes with a cleaver? Just wondering cause I have the same knife. XD
I do! This is my "everyday cleaver" for regular cutting and I have a serious Asian cleaver (a one piece forged chunk of metal) that I use on occasion lol
Can you please put the ingredients and method in the description/blog? Thanks
Just added the blog post! carrotsnchopsticks.wordpress.com/2017/01/09/tomato-egg-drop-soup/
Interesting, I’ve never used chopsticks for cooking. Is the soup traditionally eaten with chopsticks too, or with a spoon?
That I don't know but growing up, there was pretty much nothing you couldn't do with a chopstick except actually scoop large amounts of liquid (like from a pot or something) so I definitely ate plenty of soups with chopsticks. Chopsticks are frequently used as an all purpose cooking tool from mixing dough to beating eggs... wouldn't be a Chinese kitchen without chopsticks and large cleaver!
I’m hungry now. But I’m out of tomatoes🙁
How many days can I leave my leftover in the refrigerator before throwing it out?
I've never tried it out more than a day as I usually make smaller servings. I doubt this keeps as long as other types of tomato soup etc.
Can we not used corn starch
Yes you can however it will alter the texture of the soup and the eggs won't separate in the soup as nicely. It doesn't alter the taste though.
better to use arrow root instead of cornstarch
Can i replace corn starch with potato starch ?
I've never done it myself but doesn't hurt to try! Neither has much flavour, the sole purpose of the starch is to thicken the liquid and make the egg really pretty when you stir in into the soup - that's all!
What does it taste like?
kiddmuscle eggs tomatoes and coriander
Corn starch is not corn flour