Tomato Egg Soup

The second dish which Lucy showed us in the Gilmore Park Community Kitchen is called Tomato Egg Soup. This is her family’s common soup. This soup has similar texture like the sour and spicy soup you get at most Chinese restaurants except that it’s not sour and spicy. It is a thick soup.


We enjoyed this Tomato Egg Soup as it is not too heavy in flavour. You can incorporate your own favourite vegetables into the soup but I like the texture of the cloud ear fungus. Enoki mushroom, bamboo shoots and tofu are good incorporations for this soup too.


  • 4 tomatoes
  • 2 eggs, beaten
  • 2 teaspoons diced green onion
  • a few cloud ear fungus, reconstituted, chopped
  • 4 fresh shiitake mushroom, chopped
  • 1 to 2 teaspoons sesame oil
  • salt and pepper to taste
  • corn starch
  • 6 cups of water or chicken broth



tomatoswirleggsoup-11-300x200Quick blanch the tomato so that the skin can be peeled off easily. Diced the tomatoes into cubes.
tomatoswirleggsoup-13-300x200In a large pot, saute the tomatoes with a little oil.
tomatoswirleggsoup-14-300x200Add a little water to the tomatoes and use the back of the ladle to break up the tomatoes until it’s almost like a pulp.
tomatoswirleggsoup-15-300x200Add the mushrooms and cook for several more minutes.
tomatoswirleggsoup-17-300x200Add water or chicken broth and bring it to a boil and let simmer for several minutes. Thicken the soup with some corn starch solution, add a little at a time until the desired thickness is acquired.
tomatoswirleggsoup-18-300x200Gradually add the beaten egg into the soup and use your ladle to push the egg mixture to the side of the pot. This will create the swirl texture.
tomatoswirleggsoup-19-300x200Add sesame oil for fragrance.
tomatoswirleggsoup-20-300x200Add the chopped green onion and season with salt and pepper to taste.

Lucy, thank you for sharing your family’s favourite recipes with us. We wish you all the best in your studies.

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  1. Preeti

    Hi Suanne and Ben! I cannot believe that I have followed your blog for the past couple years and have never commented (I’m shy that way) but I wanted to say that I love your recipes and reviews and am eagerly looking forward to eating at some of the restaurants you mention on your site (we’re relocating to BC this summer!!!) I have used your chocolate cake recipe ever since I first spotted it and have not turned back – it’s delicious!!!

    What a small world – Ben of van**** is Ben of Chowtimes!!!! I always enjoy reading your tips, comments and advice on that forum too!!!

    1. Ben

      Hi Preeti:
      Small world indeed. Let me know when you land in beautiful Vancouver. I enjoyed your blog too … you take very good pictures. What do you use?

  2. twistedsunshine

    hi suanne!

    i’ve tried this recipe this morning 😀 it’s yummy and refreshing. i didn’t put cornstarch solution though cuz my dad doesn’t like thick soup. i liked the fragrant smell of the sesame oil and the taste of the spring onions. i’ll make more of this soon 😀 thanks for sharing the recipe 😀

  3. lingling

    in the second pic i saw some yellow staff wht is tat????is it some ginger.

    1. Suanne

      Hi lingling, you are so observant. The yellow slices are ginger but it’s not supposed to be there. It’s for the home-made beef jerky which was made on the same day we made this soup.

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