Tomato egg drop soup is a Chinese home cooking staple that pairs bright, tangy tomatoes with tender egg ribbons in a light chicken broth. Unlike the traditional egg drop soup you find at American Chinese restaurants, this version adds sautéed tomatoes for color, nutrition, and a more complex flavor. It is gluten free and can be made vegetarian.
My mom made this soup every few days growing up because in Chinese households, a proper dinner means 3 dishes and 1 soup (三菜一汤, San Cai Yi Tang). She always preferred this version over plain egg drop soup because the tomatoes add more nutrients and flavor. I sauté the garlic, ginger, and tomatoes first to build the base, add the broth, thicken it with a cornstarch slurry, then slowly drizzle in the eggs to form long silky ribbons.
Winter in New York can be quite chilly, so this is the soup I make when I want something warm and comforting on the table in minutes. It pairs with practically any Chinese main dish and turns a simple weeknight dinner into a complete meal. A drizzle of sesame oil at the end ties all the flavors together. I highly recommend giving this one a try this winter season, or if you are a soup fan like me, you can enjoy it pretty much all year long.
Ingredients
My recipe uses simple pantry ingredients. Since the soup is lightly seasoned and the eggs are the star, it is worth using the best quality eggs you can find.
Slurry
Cornstarch, white pepper, salt: The slurry thickens the broth just enough so the egg ribbons float instead of sinking to the bottom. White pepper and salt are key ingredients too.
Soup
Tomatoes: I use 2 medium tomatoes chopped into bite sized pieces.
Garlic, ginger, green onions: These aromatics build the flavor base.
Chicken broth: I use this for a light flavorful base. For a vegetarian version, use water with 2 teaspoons mushroom powder.
Eggs: The eggs create the silky ribbons that make this soup so satisfying.
Sesame oil: A small drizzle at the end adds a nutty finish I love.
How to Make
1. Make the slurry: Combine cornstarch, white pepper, salt, and 2 tablespoons water in a small bowl. Whisk until the cornstarch is completely dissolved. Set aside.
2. Saute the aromatics: Heat oil in a small pot over medium heat until hot. Add garlic and ginger. Cook and stir for 30 seconds until fragrant.
3. Cook the tomatoes: Add the tomatoes and white parts of the green onion. Cook until the tomatoes are blistered and tender, 2 to 3 minutes.
4. Add the broth: Pour in the chicken broth. Bring to a boil over medium high heat, then reduce to a simmer.
5. Thicken the soup: Stir the slurry again to dissolve any settled cornstarch. Swirl it into the soup and mix well. The soup will thicken once it returns to a simmer.
6. Add the eggs: Beat the eggs well. Hold chopsticks or a fork across the edge of the bowl and slowly drizzle the eggs through the gaps into the simmering soup in a thin stream. Let the eggs set for a few seconds before stirring to break them into ribbons.
7. Finish and serve: Drizzle sesame oil over the soup and sprinkle with the green parts of the green onion. Serve warm.
Consider these tips when making this soup
- Saute the tomatoes first: Cooking the tomatoes before adding the broth releases their juices and builds a deeper flavor. Skipping this step and just boiling everything together will make the soup taste flat.
- Thicken the soup before adding eggs: The cornstarch slurry makes the broth slightly thicker, which allows the egg ribbons to float and stay firm. Without it, the eggs sink and break apart.
- Drizzle the eggs slowly: I pour the beaten eggs through chopsticks in a thin, steady stream. This creates long silky ribbons instead of clumpy pieces. Pouring too fast results in chunky eggs.
- Let the eggs set before stirring: After drizzling in the eggs, I wait a few seconds for them to cook before touching them. Stirring too early breaks the ribbons into tiny fragments.
- Finish with sesame oil off the heat: I drizzle the sesame oil after the soup is done cooking. Heating sesame oil too long dulls its nutty flavor.
Serving Suggestions
In my family, this soup is always part of a bigger dinner. I serve it alongside a main like my mom’s braised chicken with mushrooms or delicious braised pork ribs with steamed rice and any of my best Chinese vegetable stir fry recipes.
If you want a lighter meal, I recommend you to pair it with my sesame noodles or my vegetable lo mein and you have a satisfying dinner that’s super easy to make. You can also add cooked shrimp or tofu directly into the soup to turn it into a more filling one pot meal. Feel free to browse my website for more pairing ideas.
Frequently ask questions
What kind of tomatoes work best?
I use regular medium sized tomatoes. Roma tomatoes work well too since they have less water content. The important thing is to sauté them until they are blistered and soft so they release their juices into the soup.
Can I use egg whites only?
I use whole eggs for the best flavor and color. Egg whites alone will give you pale ribbons and a less rich taste, but they work if you prefer a lighter soup.
How do I store and reheat this soup?
I store leftovers in an airtight container in the fridge for up to 2 days. I reheat on the stove over low heat. The eggs will soften as they sit, so I do not expect the same texture as fresh. This soup is best eaten right after cooking.
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This tomato egg drop soup is a 15 minute recipe I grew up eating at home in Beijing. I saute tomatoes with garlic and ginger, simmer them in chicken broth, then swirl in beaten eggs to create silky ribbons. It is a soup I love making for my family because it is satisfying, comforting, and goes with almost everything.
Prevent your screen from going dark
To make the slurry: Combine the cornstarch, white pepper, salt, and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved.
To make the soup: Heat oil in a small pot over medium heat until hot. Add the garlic and ginger. Cook and stir for 30 seconds to release the fragrance.
Add the tomato and white part of the green onion. Cook until the tomato is blistered, 2 to 3 minutes.
Pour in the chicken broth. Cook over medium-high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
Stir the slurry again to dissolve the cornstarch. Swirl it into the soup and mix well with a spatula. The soup will thicken up once it reaches a simmer. If you prefer a thicker soup, you can mix more cornstarch with water and add it to the soup, 1 teaspoon of cornstarch with 1 tablespoon of water at a time.
To add the eggs, hold a fork (or two chopsticks slightly apart) across the edge of the egg bowl, and drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces.
Drizzle sesame oil and sprinkle with the green part of the green onion. Serve hot.
Ingredient Substitution Guide
Serving: 1serving, Calories: 149kcal, Carbohydrates: 7.4g, Protein: 10.4g, Fat: 8.6g, Saturated Fat: 2.1g, Cholesterol: 140mg, Sodium: 895mg, Potassium: 441mg, Fiber: 1.1g, Sugar: 2.9g, Calcium: 47mg, Iron: 2mg
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