Tomato egg drop soup is comfort food at its best. Silky egg ribbons swirl in a savory, tomato-rich broth, with subtle hints of ginger that make it even more appetizing. Whether you're under weather or just need something quick, this comes together in 15 minutes or less, making it perfect for a light comforting anytime meal.
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Tomato egg drop soup is a Chinese staple. It's fast, easy, cheap, and made with simple ingredients.
It's surprisingly tasty for something so simple. I make egg drop soup pretty often, but I find myself reaching for the tomato version more for that extra savory depth it brings.
You can absolutely make this soup with just tomato, broth, egg, and a bit of seasoning. It'll still be comforting. But if you want it to taste like the kind you get from Chinese restaurants or your favorite takeaway, you need to flavor the broth well. A good broth really makes the difference.
Ingredients You'll Need
Nothing fancy here. Just a few basics you probably already have. Here's a quick look at what goes into this tomato and egg drop soup. For the full ingredient list and exact amounts, scroll down to the recipe card below.
Tomato: Use red ripe, juicy tomatoes for the best flavor. They break down easily and add a natural tang with a hint of sweetness.
Egg: Lightly beaten.
Oil: Any neutral tasting oil like sunflower, canola, or vegetable oil works.
Fresh Ginger and Garlic: Infuse the soup with warmth and a subtle kick.
Chicken stock: for the base of the soup. Use a good quality one. Homemade or store bought both work. Chicken bouillon cubes or granules are fine too. For a vegetarian version, go with vegetable broth. Just don't use plain water. It won't taste as good.
Cornstarch: Mix with a bit of water to slightly thicken the soup. Just enough to give it a little body.
Light Soy Sauce: Add umami and a touch of color without overwhelming the flavor.
Toasted Sesame Oil: This is the nutty, aromatic brown one, not the plain kind. Just a few drops to round out the flavor.
Salt and Ground white pepper: Season to taste. White pepper adds a gentle warmth and blends nicely in this soup.
Green Onions: Add some fresh flavor and a nice touch of color at the end.
Instructions (Step-By-Step)
1.Heat oil in a saucepan over medium heat. Add the ginger and smashed garlic clove. Let them sizzle for a few seconds to release their aroma.
2. Add the chopped tomatoes and salt. Cook for 2-3 minutes until the tomatoes turn soft and mushy.
3. Pour in the chicken stock and bring it to a gentle boil.
4. In a small bowl , mix the cornstarch with 2 tablespoons of water until smooth. Stir it into the soup and let it cook for a minute or so until slightly thickened.
5. Reduce the heat to low. Slowly pour in the egg while stirring the soup in one direction to create silky egg ribbons.
6. Stir in the soy sauce , toasted sesame oil, white pepper, and chopped green onions. Turn off the heat.
7. Taste the soup and adjust the seasoning if needed.
8. Serve hot.
Variations
If you're in the mood to switch things up, here are some ideas you can try.
Vegetables: Toss in some quick-cooking veggies like spinach, napa cabbage, bok choy or even a handful of frozen corn or peas.
Mushrooms: Sauteed shitake, enoki, button, or oyster mushrooms add great flavor.
Wontons: Drop in a few pre-cooked wantons for an extra bite.
Chicken: Add some shredded cooked chicken to make it heartier.
Dried seaweed: You can mix in some to deepen the taste.
Noodles or Rice: Make it more filling with cooked rice or noodles like rice noodles, instant ramen, or even udon.
Notes
Use ripe red tomatoes for the best flavor and natural umami.
Add salt to tomatoes: A little salt helps the tomatoes break down faster and brings out their flavor. But go easy if you're using salted chicken stock or bouillon. Adjust to taste.
Slowly pour the beaten egg into the hot soup in a thin stream while gently stirring in one direction to create silky egg ribbons.
More Quick and Easy Recipes
- Quick Asian Style Chicken and Cabbage Soup
- 10 Minute Chinese Tomato Egg Stir Fry
- Ramen Scrambled Eggs
- Easy Garlic Bread Recipe in Air Fryer
- Easy Egg Fried Rice (Chinese Style Takeout Recipe)
Tried This Recipe?
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Tomato Egg Drop Soup (Quick & Easy)
Ingredients
- 1 large red ripe tomato cut into chunks
- 1 egg lightly beaten
- 1 tablespoon oil
- ½ inch ginger thinly julienned
- 1 garlic clove smashed
- 1 ⅔ cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water for slurry
- 1 teaspoon light soy sauce
- ½ teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper
- Salt as needed
- 1-2 green onions chopped
Instructions
- Heat oil in a saucepan over medium heat. Add the ginger and smashed garlic clove. Let them sizzle for a few seconds to release their aroma.
- Add the chopped tomatoes and salt. Cook for 2-3 minutes until the tomatoes turn soft and mushy.
- Pour in the chicken stock and bring it to a gentle boil.
- In a small bowl , mix the cornstarch with 2 tablespoons of water until smooth. Stir it into the soup and let it cook for a minute or so until slightly thickened.
- Reduce the heat to low. Slowly pour in the egg while stirring the soup in one direction to create silky egg ribbons.
- Stir in the soy sauce , toasted sesame oil, white pepper, and chopped green onions. Turn off the heat.
- Taste the soup and adjust the seasoning if needed.
- Serve hot.
Notes
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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