Tomato Egg Soup for One: Pour in the Egg Mixture and Wait Briefly

Before cooking for one

Start with an ingredient you already have, then check the recipe's full ingredient list, quantities and equipment before choosing your meal. For a solo meal, use its one-serving quantities.

The water for this recipe is one and a half paper cups, based on a 180 mL paper cup. This may differ from one and a half large mugs used at home. Measure the water first, then prepare the tomatoes, green onion, and eggs separately. If you start cracking and beating the eggs while the soup is boiling, it can be hard to focus on adjusting the heat.

Ingredients for 1 serving

• Tomato: 1 medium
• Egg: 1
• Cooking oil: 1/2 household eating spoon
• Water: 1 and 1/2 paper cups (180 mL each)
• Soy sauce: 1/2 household eating spoon
• Green onion: 1/8 stalk

The amounts are based on the ingredients list for 1 serving in the app. Household eating spoons and pinches are everyday measures and have not been converted to exact grams or milliliters. Check the package size and cup capacity shown in parentheses as well.

Instructions

• Step 1. Wash the tomato, remove the stem, and cut it into 2 cm pieces. Crack the egg into a small cup and beat until the white and yolk are evenly combined. Wash the green onion and slice it thinly.
• Step 2. Put the cooking oil and tomato in a pot and sauté, stirring, over medium-low heat for 3 minutes. When the tomato softens, add the water and soy sauce and bring to a boil.
• Step 3. When the soup boils, reduce the heat to low. Pour in the beaten egg mixture in a thin stream, moving it around the pot, and wait 20 seconds. Give it one broad stir with a spoon, then add the green onion and simmer for 1 more minute.
• Step 4. Once the egg is cooked through, turn off the heat and ladle the soup into a bowl. The tomato will be hot, so let it cool before eating.

If the egg mixture sinks and clumps

Beat the egg thoroughly in a bowl, then pour it in a thin stream when the soup is at a gentle boil. Distribute it around the pot rather than pouring it all in one spot. At the end, check that no translucent egg mixture remains. Do not skip checking that it is cooked just because the specified time has passed.

Let a spoonful of tomato cool before tasting

Even if the outside looks soft, the inside of a tomato can still be hot. Ladle the soup into a bowl and let it cool a little before tasting. This soup is made with the cooking oil and liquid released by the tomatoes, so no separate stock is listed among the ingredients. Season with the soy sauce you have prepared.

Continue cooking with Kkinion

You can check the ingredients and step-by-step instructions at Open the tomato egg soup recipe. If you change the number of portions, check the amounts displayed in the app again.

This guide is based on a recipe published on Kkinion and was written by the editorial team to explain the cooking process and points to check. It is not a personal account of cooking or tasting the dish, nor a review of verified nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make it yourself with a Kkinion recipe

Below are all the ingredients and cooking steps for “Tomato Egg Soup.” First choose the amount for the number of portions you want, then follow the preparation and doneness guidance in each step.

Recipe ingredients

Tomato Egg Soup · Estimated time: 15 minutes · Equipment: pot, small cup, knife

Choose one of the two quantities below to match the number of people you are cooking for.

• Tomato: 1 serving, 1 medium / 2 servings, 2 medium
• Egg: 1 serving, 1 / 2 servings, 2
• Cooking oil: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon
• Water: 1 serving, 1.5 paper cups (180 mL each) / 2 servings, 3 paper cups (180 mL each)
• Soy sauce: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon
• Green onion: 1 serving, 0.125 stalk / 2 servings, 0.25 stalk

Full cooking instructions

Step 1. Wash the tomato, remove the stem, and cut it into 2 cm pieces. Crack the egg into a small cup and beat until the white and yolk are evenly combined. Wash the green onion and slice it thinly.

Check the condition: Beat the egg again just before adding it to the soup. Leave the tomato skin on.

Step 2. Put the cooking oil and tomato in a pot and sauté, stirring, over medium-low heat for 3 minutes. When the tomato softens, add the water and soy sauce and bring to a boil.

Check the condition: Measure with the same household eating spoon. Fill liquids without letting them overflow, and do not heap dry ingredients. Amounts may vary depending on spoon size. Measure the water using a 180 mL paper cup. For 3 to 4 servings, use a pot with a capacity of at least 3 L. Check that the ingredients are cooked before relying on the cooking time.

Step 3. When the soup boils, reduce the heat to low. Pour in the beaten egg mixture in a thin stream, moving it around the pot, and wait 20 seconds. Give it one broad stir with a spoon, then add the green onion and simmer for 1 more minute.

Check the condition: Do not keep whisking as soon as you pour in the egg. If translucent egg white or liquid egg remains, continue cooking until fully cooked.

Step 4. Once the egg is cooked through, turn off the heat and ladle the soup into a bowl. The tomato will be hot, so let it cool before eating.

Check the condition: This is 1 serving of soup to accompany rice separately. Rice is not included in the ingredients or nutritional calculations.

Check the tomato egg soup ingredients and cooking steps

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The cover image is also an AI-generated example. These are not photos of the dish being cooked or tasted, and the portions or finished appearance may differ from the actual result.

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