Quick Tomato and Egg Drop Soup Recipe for Comforting Meals

Tomato egg drop soup is a bright variation of the classic Chinese egg drop soup. Tangy tomatoes add a refreshing twist to a quick, 15-minute soup made from a few pantry staples.

Chinese egg and tomato soup is comforting and ideal when time is limited. The ingredient list is short and most items are already in the kitchen, so it’s an easy go-to. If you enjoy Asian flavors, this soup will likely become a regular favorite.

What is Egg Drop Soup?

Egg drop soup (also called egg flower soup) is a simple, popular Chinese soup found in many Asian restaurants. Lightly beaten eggs are poured slowly into seasoned chicken broth to create delicate, ribbon-like strands. The basic recipe takes about 10 minutes: season the broth with a touch of soy sauce, sesame oil, salt and pepper, thicken slightly with cornstarch, then add the eggs. Restaurants sometimes add a pinch of turmeric or yellow food coloring for a richer color.

What you need?

Below are the simple, commonly available ingredients for this soup. You probably won’t need a special trip to the store.

Eggs: I prefer free-range or organic, but any eggs work.

Tomatoes: Use fresh, ripe tomatoes (plum or vine-ripened are good). If you must use canned, choose plain diced tomatoes without added flavors or thickeners.

Ginger and garlic: Minced garlic and thinly sliced (julienned) ginger. Avoid garlic paste; fresh minced garlic gives better texture and flavor.

Chicken stock: A good-quality, low-sodium chicken stock forms the base—use the best you have for better flavor.

Cooking oil: Any neutral oil for sautéing.

Soy sauce: Light soy sauce to season; avoid dark soy to keep flavors balanced and the soup color light.

Sesame oil: A small drizzle at the end brightens the flavor.

Cornflour / cornstarch: Mixed with water to make a slurry that thickens the soup so the egg ribbons stay suspended.

Salt and white pepper: For seasoning.

Green onion: Finely chopped, for garnish. You can also use cilantro/coriander if you like.

Steps to make Tomato Egg Drop Soup

Have everything ready—the recipe moves quickly once you start.

1. Heat oil in a soup pot over medium heat. Add minced garlic and sliced ginger and sauté for about 30 seconds until fragrant.

2. Add chopped tomatoes with a pinch of salt and cook on medium-low until the tomatoes break down and become soft and slightly mushy. Stir occasionally and press larger pieces against the pot with the back of a spoon if needed. Add half of the chopped green onion and sauté briefly. Cover to speed up cooking if desired.

3. Pour in the chicken stock and bring to a gentle boil. Reduce heat and season with light soy sauce, white pepper and a little sesame oil. Taste and adjust salt as needed.

4. Mix the cornstarch with a little cold water to make a smooth slurry, then slowly whisk it into the simmering soup to thicken (stir while adding to prevent lumps). Let the soup simmer for a couple of minutes until it lightly thickens.

5. Beat the eggs lightly in a bowl or a measuring jug (pouring is easier from a jug). Lower the heat so the soup is at a gentle simmer. Using a ladle or spatula, stir the soup in a slow circular motion to create a whirlpool, then drizzle in about one-third of the beaten egg. Pause while continuing to stir, then add the next portion, repeating until all the egg is incorporated. This technique creates the thin, silky egg ribbons.

6. Simmer for another minute, then ladle the soup into bowls. Garnish with the remaining chopped green onion and serve hot.

Soup Variation

This tomato egg drop soup is satisfying on its own, but you can add ingredients to make it heartier:

1. Add shredded cooked chicken (about 1 cup) after the eggs for a more substantial soup. If it becomes too thick, thin it with an extra 1/2 cup of stock.
2. Stir in sweetcorn, sautéed mushrooms, or a handful of spinach for additional texture and flavor.

Storage and freezing suggestion

Store leftovers in the refrigerator for up to 2 days and reheat gently. Note that the soup may become slightly watery after reheating, though the flavor remains good. Because this recipe takes less than 15 minutes to prepare, I recommend making it fresh rather than freezing—reheating after freezing can change the texture and consistency.

Tomato Egg Drop Soup

Tomato Egg Drop Soup

Classic egg drop soup with tomato delivers comforting Asian flavors: beaten egg is added slowly to seasoned chicken broth to form delicate, ribbon-like strands.

Servings 4 servings

Ingredients

• 3 large Eggs
• 2 tablespoon Oil
• 1 tablespoon Minced garlic
• ½ tablespoon Gingerthinly sliced
• 2 large Ripe tomatoeschopped
• 5 cups Low-sodium chicken stock
• 2 tablespoon Light soy sauce
• 1 teaspoon Toasted sesame oil
• ½ teaspoon White pepper
• ½ teaspoon Salt
• 2 tablespoon Cornflour / Cornstarch
• ½ cup Chopped green onion

Instructions

• To make the slurry, mix two tablespoons of water with the cornstarch until smooth.
• Heat oil in a soup pot. Add minced garlic and ginger and sauté for 30 seconds.
• Add chopped tomatoes and sauté 3–4 minutes until softened and mushy.
• Stir in half the green onion for 30 seconds.
• Pour in the chicken stock, bring to a boil, then reduce the heat.
• Add soy sauce, salt, white pepper and sesame oil; mix and taste to adjust seasoning.
• Slowly whisk in the cornstarch slurry while stirring to avoid lumps. Simmer for a minute until the soup thickens slightly.
• Meanwhile, beat three eggs in a bowl or jug.
• With the heat low, drizzle the beaten eggs into the pot while stirring the soup in a circular motion to form thin egg ribbons.
• Simmer for one more minute, then ladle into bowls, top with the remaining green onions and serve.