Tomato Egg-Flower Soup

Beef and tomato are a natural combination. For a heartier soup, add 1⁄2 cup of ground beef or lean beef.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 4 cups beef broth
  • 2 medium tomatoes
  • 1⁄8 tsp. white pepper
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. sugar
  • 1 tsp. Chinese rice wine or dry sherry
  • 1 Tbsp. cornstarch
  • 4 Tbsp. water
  • 1 egg white, lightly beaten
  • 2 green onions, minced
  • A few drops of sesame oil


  • Bring the 4 cups of beef broth to a boil.
  • Bring a large pot of water to a boil. Blanch the tomatoes briefly in the boiling water. (This will make it easier to remove the peel.) Peel the tomatoes and cut each into 6 equal pieces.
  • When the beef broth comes to a boil, add the white pepper, salt, sugar, rice wine, and tomatoes. Bring the broth back to boiling.
  • Mix the cornstarch and water, and pour it into the soup, stirring to thicken. Turn off the heat.
  • Pour the egg white into the soup and quickly stir in a clockwise direction to form thin shreds.
  • Add the green onions and a few drops of sesame oil. Give the soup a final stir.