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Tomato Egg Drop Soup Recipe

Tomato Egg Drop Soup

Wholesome Cove
This Tomato Egg Drop Soup is the ultimate weeknight comfort food — ready in just 23 minutes using simple pantry staples. Silky egg ribbons swirl through a tangy, savory tomato broth seasoned with ginger, garlic, soy sauce, and sesame oil for a dish that beautifully bridges Chinese and Western cooking. It's budget-friendly, kid-approved, and endlessly customizable, making it a recipe you'll return to again and again.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Soup
Cuisine Chinese
Servings 4 servings
Calories 165 kcal

Equipment

  • Large soup pot or Dutch oven - At least 4-quart capacity; wide surface area helps form egg ribbons
  • Chef's knife - For dicing tomatoes
  • Cutting board
  • Small bowl - For beating eggs
  • Measuring cups and spoons
  • Whisk or fork - For beating eggs
  • Ladle - For serving
  • Small bowl - For cornstarch slurry
  • Immersion blender - (optional) For a smoother soup base
  • Fine-mesh strainer - (optional) For perfectly smooth broth
  • Microplane grater - (optional) For grating ginger and garlic

Ingredients
  

For the Soup Base

  • 4 medium ripe tomatoes - about 1.5 lbs or 680g, diced into ½-inch pieces, cores removed
  • 6 cups chicken or vegetable broth - 1.4 liters; use low-sodium for reduced salt content
  • 2 tbsp vegetable oil
  • 3 cloves garlic - minced finely
  • 1 tbsp fresh ginger - grated; can freeze ginger and grate from frozen
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil - toasted sesame oil preferred
  • 1 tsp sugar
  • ½ tsp white pepper
  • salt - to taste

For the Eggs

  • 4 large eggs - room temperature for best ribbon formation
  • 1 tbsp water - for beating with eggs
  • salt - pinch, for egg mixture

For the Thickener

  • 2 tbsp cornstarch
  • 3 tbsp cold water - for cornstarch slurry

For Garnish

  • 2 green onions - thinly sliced, white and green parts separated
  • fresh cilantro leaves - optional
  • sesame oil - a few drops per bowl for drizzling

Instructions
 

  • Dice tomatoes into ½-inch pieces (keep seeds and juices), mince garlic, grate ginger, and slice green onions separating white from green tops. Beat eggs with 1 tbsp water and a pinch of salt until smooth; mix cornstarch with cold water in a small bowl.
  • Heat 2 tbsp vegetable oil in a large soup pot over medium heat until shimmering. Add garlic and ginger and stir constantly for about 30 seconds until fragrant but not browned.
  • Add diced tomatoes and stir to coat with the oil. Cook for 5–7 minutes, occasionally pressing on the tomatoes with a spoon, until they break down and release their juices into a saucy base.
  • Pour in 6 cups broth, then add soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Bring to a gentle boil, reduce to a simmer, and cook for 5 minutes; taste and adjust salt as needed.
  • Stir the cornstarch slurry to recombine, then slowly drizzle it into the simmering soup while stirring continuously. Stir for 1–2 minutes until the soup is slightly thickened and coats the back of a spoon.
  • Reduce heat to a bare simmer, stir the soup in a circular motion to create a gentle whirlpool, then very slowly drizzle in the beaten eggs in a thin stream while continuing to stir. Let sit undisturbed for 30 seconds once all eggs are added.
  • Remove from heat, ladle into bowls, and top with sliced green onions, fresh cilantro (if using), and a drizzle of sesame oil. Serve immediately for the best egg texture.

Notes

  • Egg ribbon technique: Pour eggs in the thinnest stream possible from about 6 inches above the pot into a gently simmering (not boiling) soup — vigorous boiling breaks the ribbons into tiny bits.
  • Room temperature eggs: Take eggs out of the fridge 15–20 minutes before cooking to ensure even, delicate ribbon formation.
  • Ripe tomatoes matter: Always use tomatoes that feel heavy and give slightly when pressed; underripe tomatoes create a harsh, flat flavor.
  • Canned tomato substitute: One 14.5 oz can of diced tomatoes (with juices) works well, especially in winter. Fire-roasted canned tomatoes add a nice smoky depth.
  • Don't over-thicken: The cornstarch slurry should create a silky texture, not a gloppy one — add gradually and stop when the broth just coats a spoon.
  • Variations: Add shredded chicken, small shrimp, or cubed tofu in the last 2 minutes; stir in baby spinach or bok choy just before serving; add chili oil for heat.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze — egg texture becomes rubbery.
  • Reheating: Warm gently over low heat without boiling; add a splash of soy sauce and fresh sesame oil to refresh flavors, and top with fresh green onions.
  • Make it vegetarian/vegan: Use vegetable broth for vegetarian; replace eggs with silken tofu cubes or a chickpea flour slurry for a vegan version.
  • Wide pot is key: Use a pot with plenty of surface area — a narrow saucepan causes the eggs to clump instead of forming beautiful ribbons.

Nutrition

Serving: 1BowlCalories: 165kcalCarbohydrates: 12gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3.5gCholesterol: 186mgSodium: 890mgPotassium: 450mgFiber: 2gSugar: 6gVitamin A: 18IUVitamin C: 25mgCalcium: 4mgIron: 8mg
Keyword Chinese tomato soup, easy soup recipe, egg drop soup, tomato egg drop soup, weeknight dinner soup
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