This 15-minute tomato egg drop soup features juicy tomatoes, silky egg ribbons, and a savory broth. It’s a quick and comforting Chinese soup that’s packed with flavor and perfect for busy weeknights.
This 15-minute tomato egg drop soup features juicy tomatoes, silky egg ribbons, and a savory broth. It’s a quick and comforting Chinese soup that’s packed with flavor and perfect for busy weeknights.
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Tomato egg drop soup is a classic Chinese home-cooking soup made with sweet and tangy tomatoes, delicate egg ribbons, and a savory chicken broth. I love making this soup when I want something quick and comforting without spending much time or money in the kitchen. The tomatoes add a natural sweetness and acidity that make the broth deeply flavorful with just a handful of simple ingredients.
If you love classic Chinese egg drop soup, you’ll love this tomato soup version. It has the same savory chicken broth and silky egg ribbons, but it’s brighter and tangier from the tomatoes. Think of it as a lighter, soupier take on the Chinese tomato and egg stir-fry.
You can find all the ingredients for my tomato egg drop soup recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.
Roma Tomatoes: I like Roma tomatoes because they are naturally sweet and tangy, and they hold their shape well when cooked. Be sure to cook the tomatoes until they just soften and blister for a more flavorful broth.
Garlic and Ginger: add a fragrant, savory depth to the soup. Fresh garlic and ginger work best.
Green Onion: I use the white parts to build flavor in the broth and the green parts for garnish.
Chicken Broth: the base of the soup. I recommend using a low-sodium, good-quality chicken broth. You can alternatively use vegetable stock.
Chicken Bouillon Powder: I like adding chicken bouillon because it adds an extra boost of savory, umami flavor to the broth. Adjust the amount based on how salty your chicken stock is.
White Pepper: adds a subtle earthy warmth to the soup.
Large Eggs: creates the signature silky egg ribbons. Slowly pouring them creates the delicate strands.
Sesame Oil: adds a nutty finish to the soup.
Cornstarch: and water creates a slurry that lightly thickens the broth that helps suspend the egg ribbons in the soup. You can add more or less depending on how thick you like your consistency.
How to Make
In a small pot, heat oil on medium high heat until hot. Add the garlic, ginger, and white parts of the green onion and saute for 30 seconds or until fragrant.
Add the tomatoes and sauté for 2-3 minutes or until they soften and release their juices.
Add the chicken broth, chicken bouillon powder and white pepper and bring to a boil. Then lower to a simmer.
Mix the cornstarch slurry and slowly pour it into the broth while stirring until the soup thickens.
Beat the eggs and slowly drizzle them in while gently stirring the soup.
Add sesame oil, and green onion and enjoy!
What I Learned Testing This Recipe
Use quality ingredients. This recipe only has a handful of ingredients so using ripe bright red tomatoes, high quality eggs and chicken broth will determine how tasty the soup is.
Thicken the soup before adding eggs. I found that adding the cornstarch slurry first helps the egg ribbons stay suspended in the soup instead of immediately sinking to the bottom.
Add water to the eggs for thinner ribbons. I like adding 1 tablespoon of water to the eggs to thin their consistency. This makes them easier to drizzle into the soup and creates thinner, more delicate ribbons.
Drizzle the eggs slowly. I take about 20 seconds to pour in all of my eggs this creates long silky ribbons instead of chunky pieces.
Avoid stirring too vigorously. Keep the broth at a gentle simmer and stir slowly when adding the eggs. Stirring too quickly can break the ribbons apart and make the soup cloudy.
Taste and adjust. Once you add all the ingredients to the soup, taste and add more seasoning if needed. Every chicken broth base has a different sodium level.
Storage Instructions
You can store any leftover tomato egg drop soup in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this soup because the eggs may become rubbery and the texture of the broth may become watery when thawed.
Reheat: place the soup in a pot over medium-low heat and heat until warmed.
If you prefer a quick and easy dinner, I’d pair it with my chicken lo mein or beef and broccoli noodles for a meal under 30 minutes.
FAQ
What kind of tomatoes do I use?
I like to use Roma tomatoes because they are sweeter and hold their shape better when cooked. However, you can use any type of tomatoes that you prefer! The most important thing is to sauté them until they release their juices into the soup.
Why is my soup too cloudy?
This can happen if you stir the eggs too quickly or add them when the soup is boiling too rapidly. For a clearer broth with more distinct ribbons, lower the heat and stir very slowly and avoid hitting the eggs when stirring.
Can I make this soup without cornstarch?
Yes! You can leave out the cornstarch slurry completely for a lighter, thinner broth.
Can I make this soup in advance?
Yes! You can make this tomato soup up to 3-4 days in advance. Reheat gently over medium-low heat until steaming or hot.
Sauté garlic and tomato. In a small pot, heat 1 tablespoon of oil over medium heat until hot. Sauté the garlic, ginger, and white parts of green onions for 30 seconds or until fragrant. Then add the tomato and sauté for 2 to 3 minutes or until softened.
Make the soup. In a small pot, add the chicken broth, chicken bouillon powder, and white pepper. Cover and bring to a boil over medium-high heat. Once it boils, reduce the heat to a simmer.
Make and add the cornstarch slurry. In a small bowl, mix the cornstarch with 3 tablespoons of water to make a slurry. Then slowly pour the cornstarch slurry in while simultaneously stirring the broth. Stir until the soup thickens.
Add the egg ribbons. Slowly stir the broth in a circular motion while simultaneously drizzling in the eggs in a thin stream. It should take about 20-30 seconds to pour in all the eggs. The slower you pour, the thinner and silkier the egg ribbons.
Notes
See the What I Learned From Testing This Recipe section for more guidance.
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