Chinese Tomato Soup with Rice and Egg Recipe
A homemade, mild soup with tomatoes, rice and delicate ribbons of egg. In many Chinese homes it’s a quick way to use up leftover rice – something between tomato soup and egg drop soup, a very soothing dish for a cooler day.
This Chinese tomato soup with rice and egg is simple, comforting and clever in its use of leftovers. The combination of sweet-tart tomatoes, soft rice and silky egg ribbons creates a soothing bowl that feels both familiar and a little different from classic European tomato soup. It’s the kind of everyday home dish that rarely appears in restaurants but is beloved in many households.
Chef's tips
Use ripe, flavorful tomatoes – they make a big difference in such a simple soup. If your tomatoes are very acidic, adjust the amount of sugar to balance the taste. When adding the egg, keep the soup just below a boil and pour in the egg slowly while stirring gently; this is the key to getting fine, delicate ribbons instead of big clumps.
How to serve
Serve the soup as a light lunch or a first course for dinner. It pairs well with a simple cucumber salad or steamed greens. For a more filling meal, add a side of steamed dumplings or a slice of crusty bread to dip into the broth.
Ingredients
- rice can be from the previous day - 200 g
- fresh tomatoes medium, ripe - 3 pieces
- eggs - 2 pieces
- water or light vegetable stock - 1.2 l
- garlic - 2 cloves
- fresh ginger small piece - 5 g
- soy sauce - 2 tablespoons
- oil - 1 tablespoon
- sugar enhances the flavor of the tomatoes - 0.5 teaspoons
- salt to taste -
- pepper to taste -
- chives or spring onion chopped, for serving - 2 tablespoons
Preparation
- Scald the tomatoes with boiling water, peel off the skins and cut into medium dice, keeping the juices. Peel and finely chop the garlic. Peel and finely chop the ginger.
- Heat the oil in a pot over medium heat. Add the garlic and ginger and fry for 1 minute, stirring, until fragrant.
- Add the chopped tomatoes with their juices and the sugar. Cook for 3–4 minutes, stirring, until the tomatoes soften and form a thicker sauce.
- Pour in the water or stock, add the soy sauce and bring to a boil. Simmer for 5–7 minutes over medium heat.
- Add the cooked rice, breaking up any clumps with a spoon. Cook for another 3–4 minutes, until the rice is well heated through and the soup thickens slightly.
- Beat the eggs with a fork in a small bowl. Reduce the heat under the soup to low. Slowly pour the eggs into the soup in a thin stream, gently stirring the soup in circular motions with a spoon so thin ribbons of set egg form. Cook for another 1–2 minutes.
- Season the soup with salt and pepper to taste. Serve hot, sprinkled with chopped chives or spring onion.
Storage
The soup thickens as it stands because of the rice. When reheating, add a splash of water or stock and bring back to a gentle simmer, stirring well.
I like to make this soup when I have a bit of leftover rice and a few tomatoes on the counter – it turns odds and ends into a proper meal. It’s also one of those dishes I reach for when I want something warm and gentle on the stomach after a long day.
