西红柿鸡蛋汤，是中国人最熟悉的“国民汤品”。西红柿熬出浓郁的酸甜汤汁，蛋花滑嫩如云朵，撒上葱花，淋几滴香油，红黄相间，鲜香开胃。不管是配米饭还是配面条，都超级舒服。
Tomato and Egg Soup is the most familiar soup in Chinese households. The tomatoes are simmered into a rich, tangy broth, and the egg ribbons are soft as clouds. With a sprinkle of scallion and a few drops of sesame oil, it’s colorful, savory, and comforting.
🌴食材 | Ingredients：
西红柿，2个（切块）。/ Tomatoes, 2 (cut into chunks).
鸡蛋，2个（打散）。/ Eggs, 2 (beaten).
清水或高汤，600ml。/ Water or chicken broth, 600ml.
🌴配料 | Aromatics：
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
姜丝，少许（可选）。/ Shredded ginger, a little (optional).
🌴调味 | Seasonings：
盐，适量。/ Salt, to taste.
香油，几滴（出锅淋）。/ Sesame oil, a few drops (for finishing).
白胡椒粉，少许。/ A pinch of white pepper powder.
淀粉，1小勺（约5g，加水调成水淀粉，可选）。/ Cornstarch, 1 tsp (about 5g, mixed with water, optional).
🌴做法 | Instructions：
1，炒西红柿 | Cook the Tomatoes
锅里倒少许油，放入西红柿块，中火翻炒出汁。加入适量热水，大火烧开。⚠️ 一定要把西红柿的汁水炒出来，汤底才浓郁。我试过没炒出汁就加水，结果汤很淡。
Heat a little oil in a pan, add the tomatoes, and stir-fry over medium heat until they release their juice. Add hot water and bring to a boil. ⚠️ Make sure to cook out the juice for a rich broth. I’ve tried adding water too early, and the soup tasted bland.
2，勾芡（可选） | Thicken (Optional)
如果喜欢浓稠一点的口感，可以淋入少许水淀粉，搅拌均匀。⚠️ 水淀粉别太多，不然汤会太稠。
If you prefer a thicker soup, drizzle in a little cornstarch slurry and stir well. ⚠️ Don’t add too much, or the soup will become too thick.
3，淋蛋花 | Add the Eggs
转小火，让汤保持微沸状态。一手拿着打散的蛋液，一手拿筷子，把蛋液慢慢、细细地转着圈淋入锅中，同时用筷子轻轻搅动汤底。⚠️ 千万别一股脑倒进去，那样会变成蛋块，不是蛋花。我试过倒太快，结果煮成了一锅蛋花糊。
Reduce to low heat and keep the broth at a gentle simmer. Slowly and thinly drizzle the beaten eggs into the pot in a circular motion, while gently stirring the broth with chopsticks. ⚠️ Never pour the eggs in all at once, or you’ll get egg clumps instead of ribbons. I’ve tried pouring too fast, and it turned into a mushy egg soup.
4，调味出锅 | Season and Serve
蛋花全部浮起后，关火。加入适量盐和少许白胡椒粉调味。淋上几滴香油，撒上葱花，出锅。⚠️ 香油最后淋，香气最浓。
Once the egg ribbons float to the top, turn off the heat. Season with salt and a pinch of white pepper. Drizzle with sesame oil, sprinkle with scallion, and serve. ⚠️ Add the sesame oil at the very end for the best aroma.
宝宝们，西红柿鸡蛋汤的精髓在于“汤浓味鲜，蛋花飘逸”。西红柿一定要炒出汁，汤底才浓郁。淋蛋液时一定要小火，慢慢转圈淋入，边淋边搅动，蛋花才会像云朵一样漂亮。香油最后淋，香气最浓。
Tips: The key to Tomato and Egg Soup is “rich broth, silky egg ribbons.” Cook the tomatoes until they release their juice for a flavorful base. Drizzle the eggs slowly over low heat while stirring in a circular motion for beautiful ribbons. Add the sesame oil at the very end.
这道【西红柿鸡蛋汤 | Tomato and Egg Soup】是中国人最熟悉的国民汤品。如果你喜欢这种酸甜清爽的口感，还可以试试我之前写的【紫菜蛋花汤 | Seaweed Egg Drop Soup】。想看更多汤羹类的菜谱，可以逛逛我的【汤羹 | Soups】分类。
If you enjoy this tangy and savory soup, you should also try my Seaweed Egg Drop Soup. For more soup recipes, check out my Soups category.
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