Tomato Egg Drop Soup with Crispy Fish & Veg
Silky tomato broth with golden egg ribbons, topped with steamed chili fish and stir-fried peas and corn. A complete, restaurant-style bowl in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 6 cups chicken or vegetable broth
- 3 tbsp tomato paste
- 4 whole eggs
- 1.25 lbs firm white fish fillets (cod or halibut)
- 2 cups frozen peas and corn
- 2 whole fresh red chilies (or chili flakes)
Instructions
- 1
Bring broth to a boil in a large pot. Whisk tomato paste with 2 tbsp water until smooth, then stir into broth.
- 2
While broth simmers, pat fish dry and season with salt, pepper, and sliced chilies. Steam on a plate above simmering broth for 8–10 minutes until opaque.
- 3
In a separate skillet, sauté frozen peas and corn over medium-high with 1 tbsp oil for 3 minutes until bright and warmed through.
- 4
Whisk eggs in a bowl. Slowly drizzle into the simmering broth while stirring gently—egg will set into silky ribbons, ~2 minutes.
- 5
Taste and adjust with salt, white pepper, and a splash of white vinegar if desired for tang.
- 6
Ladle soup into bowls. Top each with a piece of steamed fish and a spoonful of stir-fried peas and corn. Serve hot.
Tools you’ll need
- large pot (3-quart minimum)
- separate skillet (10-inch)
- steamer plate or metal trivet
- whisk
- spoon for stirring
- ladle
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