What Makes This Soup So Special?

This version of Tomato and Egg Drop Soup utilizes dashi stock, providing a subtle umami flavor that enhances the overall experience. Unlike many traditional recipes that call for chicken or vegetable broth, this soup maintains a lighter, yet rich taste.

In place of additional flavoring ingredients often seen in other recipes, this soup uses just salt, mirin, and soy sauce to create a comforting broth that pairs beautifully with the eggs and tomatoes.

Ingredients

Main Ingredients

• 1 medium tomato (about 150-180g or 5.3-6.3oz), cut into wedges
• 1 egg
• 2 tsp oil

Broth Ingredients

• 400ml dashi stock
• ⅜ tsp salt (adjust to taste)
• 1 tsp mirin
• 1 tsp light soy sauce (or regular soy sauce)
• ½ tbsp cornstarch diluted in water

Optional Garnish

• Finely chopped parsley, green onion, or mitsuba (if in season)

Using a ripe tomato will enhance the flavor of your soup, while fresh herbs add a lovely finish.

Instructions

1. Beat the Egg: Start by beating the egg in a small bowl or jar until well mixed.
2. Prepare the Tomato: Cut the tomato into eight wedges, then halve each wedge to create smaller pieces for cooking.
3. Heat the Oil: In a saucepan, heat the oil over medium-high heat.
4. Cook the Tomatoes: Add the tomato pieces to the pan and cook for about 2 minutes, turning them periodically until they soften.
5. Add the Broth Ingredients: Pour in the dashi stock and add salt, mirin, and soy sauce, but set the cornstarch mixture aside for later.
6. Bring to a Simmer: Once the broth starts boiling, skim off any foam that forms, and then reduce the heat to let it simmer gently.
7. Thicken the Broth: Stir the cornstarch mixture well to ensure it’s dissolved, then slowly drizzle it into the soup while stirring.
8. Introduce the Egg: When the broth thickens, slightly increase the heat to ensure it simmers. Using chopsticks or a fork, pour the beaten egg slowly into the soup, allowing it to form delicate ribbons.
9. Stir Gently: Lightly stir the soup to help the egg finish cooking, then turn off the heat.
10. Serve: Ladle the hot soup into bowls and garnish with parsley for an added touch of color and flavor.

This Tomato and Egg Drop Soup is a quick and satisfying dish that transforms simple ingredients into a hearty meal. Enjoy it fresh with your favorite side dishes!

Frequently Asked Questions (FAQ)

1. Can I make this soup ahead of time?

Yes, you can prepare the broth in advance and store it in the fridge. Just add the tomatoes and eggs right before serving for the best texture and flavor.

2. Can I use chicken or vegetable broth instead of dashi?

While dashi adds a unique flavor to the soup, you can substitute with chicken or vegetable broth for a different taste. Just remember to adjust the seasoning according to your preference.

3. Is this soup vegetarian-friendly?

Yes! To make it vegetarian, use konbu dashi and omit any seafood-based ingredients. This soup is delicious and satisfying even without meat!

4. How can I make the soup creamier?

To add creaminess, you could incorporate a splash of milk or a dollop of cream after cooking. Just stir well before serving.

5. What dishes pair well with Tomato and Egg Drop Soup?

This soup pairs excellently with sandwiches, especially Katsu Sando, and a light salad for a refreshing meal. It’s also great as an appetizer for a multi-course dinner.