Lazy Man’s American Soup

Phong Hong the cooking and baking expert said: “I wonder what is the first dish you will cook in the kitchen.”

When I read that comment, I quickly ran out of the room to the kitchen to cook my first dish…

Nah, just kidding. I actually cooked this for breakfast this morning before going back to the office. Yes, when everyone else is either sleeping or running the Penang Bridge Marathon, I was perfoming the laborious task of cooking breakfast. And yes, I had to go to work today, on a freakin’ Sunday.

I wanted to cook something simple yet special. I decided to make a soup that I have only ever had in America. Maybe I’m jakun, but I have never seen this soup being sold in Malaysia. Ladies and gentlemen, I present you with: EGG DROP SOUP!

egg drop soup

. . . . . . . . . . . . *bring out the crows?*

What? It’s true! To me, this is something that I have only ever tasted in Chinese restaurants in America! They usually offer this soup, or sweet and sour soup, or wanton skin soup as starter. It’s an exotic dish!

Okay okay, boring, isn’t it? Let me add some stuff into the soup. A tomato or two, maybe? And instead of salt, perhaps I should season it with miso paste?

egg drop soup


I needed the breakfast to be filling, an egg with 2 tomatoes are hardly going to cut it. So I also boiled some of the pasta and poured my soup all over it. Now that’s breakfast.

egg drop soup

LOL! Sorry to disappoint you guys. I have actually been busy this weekend. I was supposed to do grocery shopping yesterday, but I spent the time watching a movie in the cinema instead. The only things I have are whatever I brought over from the old place: 6 eggs, 2 tomatoes, and half a container of pasta. That’s about it.

I know my eggs and pasta are still edible because I can see their expiry date. The fresh tomatoes I was not too sure, because they are already 2 weeks old. That’s hardly fresh, is it? Well, I employed a rather scientific way to confirm their edibleness. I used two methods, the visual inspection and the pressure detection. Looked at the tomatoes and they seemed fine. Gave them a gentle squeeze and they didn’t seem soft and mushy on the inside yet. Yeah, they’re still perfectly safe to consume!

I actually haven’t done any grocery shopping yet. Queensbay Mall was bloody crowded, probably due to the marathon thing. The carpark queue was insane from morning until afternoon. And AEON is inside Queensbay Mall.

It is almost 8 PM now as I am posting this. Maybe I should try again. The crowds should have subsided. Since I predict most people today are marathon runners, there should still be some stuff left to buy at the fresh food section.

Yeah, I’m going. Wish me luck! 😉


  1. looks good…I used to have egg drop soup very often during younger days. I added marmite instead of miso paste. Taste good with rice!

  2. hah..hah..hah…my question answered! 😀 My first introduction to egg drop soup was my mum’s. I think she cooked the sayur manis soup and added beaten eggs towards the end. But in restaurants…hmmm…can’t remember having that ever. Anyway, your Egg Drop Soup is pretty simple but good – your have your carbs, protein and vege 🙂

    • I wasn’t thinking about nutrition actually. I was just thinking about cooking all the things that I have 😀

  3. I’ve got those ribbon pasta – leftovers from my girl’s stock of cook-ables in her school in the jungle. Still thinking of how I would like to cook that!

    • If you ask me to think straight, I think they are good to be eaten as bolognaise or carbonara. Bits of the sauce will latch onto the tiny bowls of the ribbon, making each pieces more saucy and delicious 😀

  4. Oh, you can find egg drop soup in Malaysia. You can usually order them at tai chow places. One of the good ones is the one done with the same vege (don’t know what you call it) you get with your pan mee (not Chinese spinach). One version is done with dried seaweed….chee choy tong! The one done with thinly sliced bittergourd is also quite nice.

    • And all those are called egg drop soup? Then I guess I am really jakun. In the US, the only egg drop soup is really egg drop soup. Egg drops with salt and pepper and nothing else. No vege, no tomatoes like mine, no nothing.

  5. I always cook this kinda soup for the boys during weekends..Like you said same ingredients but sounds more high class and different level of cooking kua.. I use ABC soup or old cucumber soup, then add in yee mein or bihun, depending whatever Kz wants, crack an egg, it looks like this.. No tomatoes though coz Kz dislikes anything red or green..

    • ABC soup and lou wong gua soup, totally different thing leh, the only thing same is the word soup 😀 . Cham lah, Kz starts to take on mommy’s non-preference on greens already 😐

      • Aiya, anything soup, crack an egg, add tomatoes, stir stir stir, looks like this kua.. But you more high class, use miso paste.. Nobody likes miso in our house except hubby, so no buy miso paste lor.. Use leftover soup (stored in jars) only..

  6. My mother always cook this egg drop soup for us when we were young.

    You had me fooled. I really thought you ran into the kitchen to cook this soup after reading Phong Hong’s comment. LOL!

  7. the packaging stated “best before” I supposed?? so it will still be “better” a few days later, and “good” the next week.. so no worries at all, furthermore the dates always given enough buffer :p

  8. well that is not lazy at all as I would always comment, indeed simple and convenient that is, and looks yummy too!! I thought I have eaten something like this before in a “cha chan teng”..

  9. Looks good, RG! Coincidentally I also took tomato with eggs for dinner this evening… but in a different style.. I put a tomato into the rice cooker and when the rice is cooked, I fried it with eggs.. so it is like tomato fried rice with eggs.. not only that, I put in fried salmon and one salted egg. 🙂

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