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 is typical Chinese home-style comfort food, often served to children or when someone has a cold, because it’s mild and easy to digest. In many families it’s made with leftover rice from the previous day so that nothing goes to waste.
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.
Why this version works
- Sautéing the tomatoes before adding the stock brings out their sweetness and depth of flavour.
- Using cooked rice shortens the cooking time and lets you use up leftovers from the fridge.
- Pouring the egg in over low heat creates delicate, visible ribbons instead of clumps.
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.
Watch out for
- Don’t add the egg to a rapidly boiling soup – you’ll end up with tiny ragged bits.
- Don’t cook the soup for long after adding the egg, or the ribbons will turn rubbery.
- If the tomatoes are very sour, go easy on the soy sauce so the soup doesn’t become too salty.
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, score the skin with a cross, then after 30 seconds transfer them to cold water, peel off the skins and cut into medium dice, keeping the juices. Peel the garlic and ginger and chop them very finely.
- Heat the oil in a medium pot over medium heat. Add the garlic and ginger and fry for about 1 minute, stirring, until they smell intense and turn translucent-golden; if they start to brown, immediately lower the heat.
- Add the tomatoes with all their juices and the sugar. Cook for 3–5 minutes, stirring, until the tomatoes break down, release plenty of juice and turn into a thicker, almost uniform sauce without firm chunks.
- Pour in the water or light stock and add the soy sauce, scraping up everything from the bottom of the pot with a spoon. Bring to a boil, then reduce the heat and simmer for 5–7 minutes, until the broth thickens slightly and is intensely tomatoey.
- Add the cooked rice, breaking up any clumps with a spoon. Cook for 3–4 minutes over low heat, until the grains are piping hot and the soup is noticeably thicker but still pourable; a spoon should briefly leave a trail.
- Beat the eggs with a fork in a small bowl until smooth. Reduce the heat under the soup to the lowest setting so it only gently simmers without big bubbles, and slowly pour in the eggs in a thin stream, stirring in circles.
- After 1–2 minutes the egg should set into thin, soft ribbons visible as you stir, without turning into a clumpy scramble. Take the pot off the heat and season with salt, pepper and, if the tomatoes are very sour, an extra pinch of sugar.
- Serve the soup very hot, sprinkled with chopped chives or spring onion. The greens should soften slightly from the steam but stay bright green and crisp in the centre.
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.
