Tomato Egg Drop Soup

Simple homestyle Chinese tomato egg drop soup that the whole family loves! The perfect combination of tangy tomatoes, and savoury egg drop soup. One of my go-to soup recipes for busy days. It takes only 15 minutes to prepare and is super delicious!

To create a complete meal on your busy days, you will also like our Rice Noodle Stir-Fry and Chicken with Ginger and Spring Onions recipes. If you love quick and delicious meals like me, you don’t want to miss my 10-minute Chinese Tomato Egg Stir Fry Recipe.

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Jump to:

• Why Chinese tomato egg soup is so special?
• Why you would love this recipe
• What do we need
• How to make it
• Top Tips
• Frequently Asked Questions
• 15-minute Tomato Egg Drop Soup

Why Chinese tomato egg soup is so special?

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Chinese egg and tomato soup is one of the best and easiest Asian tomato soups with silky egg ribbons, tangy tomatoes, and seasoned with pepper, soy sauce, and sesame oil.

Tomatoes and eggs go really well and you can see them together in many international dishes and sandwiches, noodles and salads. Chinese families usually have this egg tomato soup in the summertime as a seasonal dish, but can enjoy it at any time. Each family has their favourite seasonings and soup base, but the main ingredients are eggs and tomatoes.

This homemade soup is so special and always gives us a feeling of nostalgia. My recipe is adapted from my late grandfather’s tomato egg soup. He used to make it for us with tomatoes, eggs, chopped coriander, and just simply seasoned with salt and sesame oil.

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Soups are good for you when you are losing appetite from heat and this tomato egg soup is nourishing and refreshing at the same time. It is usually served after cooling down for a bit and is not necessarily served boiling hot.

Why you would love this recipe

• This is one of the easiest Chinese soup recipes with super-fast cooking time.
• Healthy and refreshing soup, which is also great for kids and elders.
• You can simply pair it with any dish for an accomplished meal.
• You can have a complete meal with soup even on your busiest days.
• Looks colorful, appetizing, plus budget-friendly.

What do we need

You need the simplest ingredients you have ever imagined. Following is a quick guide and detailed measurement is on the recipe, at the bottom of the page.

• Egg – You will need two large eggs for this recipe. Beat the eggs in a small bowl.
• Tomatoes – 2 large or 3 small tomatoes will be good to go. You can either dice them into small dices or slice them into thin small wedges. You can cut it into large pieces but the larger the pieces, the more time it will take to get softened. If the tomatoes are not softened, the soup color will remain clear. If you want the soup in reddish color, make sure the tomatoes are softened until the juices come out.
• Corn starch – It is a must-include ingredient and without it, the soup won’t be complete. Why so? The starch makes the soup looks glossy, thick, and more appetizing. Make sure to mix the corn starch well in cold water before adding it to the soup.
• Chicken stock/broth – Though I would say it is optional, I suggest you use chicken stock instead of water. The flavor coming out from the broth is what makes the soup taste more delicious and nutritious.
• Can I use vegetable stock? You can also try it with vegetable stock, dashi stock, or broth for the soup base.
• Spring onions – Add freshly chopped spring onions or coriander. Stir in just right before serving and also use it as a garnish.

How to make it

• First, beat the two eggs in a small bowl and set it aside. Cut the tomatoes into wedges.
• Heat the pot to medium heat. Saute the tomato wedges with a drizzle of oil for 3-4 minutes or until soft. Season with salt.
• Next, pour the water and chicken stock in, then add chopped garlic and bring it to simmer.

• Stir gently in the same circular direction to make a whirlpool, then pour the beaten egg slowly. Season it with soy sauce, white pepper, and sesame oil.
• In a small bowl, mix corn starch with water to make a corn starch slurry, then pour it into the soup.
• Once the soup is starting to thick and glossy, stir in chopped spring onions. Make a taste test and adjust the salt to your taste.

Top Tips

• Hold the cup far from the pot while swirling down the egg so the egg flakes would come out thin and beautiful. That’s the art of making any egg drop soup! If you pour from a very close distance, the egg will all bind together and come out as big egg fluffs that won’t blend in with the soup. The eggs flakes need to blend in so you can taste them in every spoon you take.
• The soup will taste saltier once it gets cooler. So make sure you don’t add a lot of salt if you are not going to serve it immediately while hot.
• Never add corn starch directly into the soup without mixing it with water first. Hot water can turn starch powder into one big sticky ball.
• For a richer flavor, add low-sodium chicken stock or broth instead of water.

Frequently Asked Questions

More delicious Chinese soup recipes

If you enjoy this egg drop tomato soup recipe, you will definitely love our family’s favourite Chinese soup recipes.

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Category: Cook