Looking for a quick, comforting dish that’s bursting with flavor? Tomato egg drop soup is the perfect blend of flavors of juicy tomatoes and silky egg ribbons in a soothing, warming broth. This delicious classic Chinese soup is quick, taking only 15 minutes to make, and a cozy, one-pot wonder that’s as easy to make.
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Why you’ll love tomato and egg drop soup
Tomato and Egg Drop Soup, also known as egg flower soup, brings a unique depth of flavor through simple ingredients like fresh tomatoes, chicken stock, and a blend of seasonings.
The silky egg ribbons form as you pour beaten eggs into the hot broth, creating delicate “flowers” that add beauty and richness to the dish. Adding a drizzle of sesame oil and a few green onions or cilantro elevates the soup's flavor, making it a go-to comfort food for many households.
Simple ingredients
- To make this tomato egg drop soup recipe, gather the following simple ingredients, most of which you likely already have in your kitchen:
- Cooking oil
- Minced garlic
- Tomatoes: I used 2-3 medium size fresh tomatoes in this recipe.
- Chicken stock: Feel free to use vegetable broth for a vegetarian option.
- Light soy sauce: For a touch of umami.
- Sesame oil: optional.
- Eggs
- Slurry: I used 1 table cornstarch and added 1 tablespoon of cold water to make cornstarch slurry. The primary purpose is to think of the soup.
- Salt and black pepper: to taste.
- Optional garnishes: green onions, cilantro, or a drizzle of chili oil if you prefer a spicy flavor.
How to make tomato and egg drop soup step by step
Prepare the ingredients: Chop the tomatoes into small pieces. Beat the eggs in a small bowl and set aside. If thickening the soup, dissolve the one tablespoon of cornstarch in 1 tablespoon of water.
Cook the tomatoes: Heat cooking oil in a pot over medium heat. Add the chopped tomatoes and sauté until they soften and break down about 3-5 minutes.
Add the broth: Pour in the chicken or vegetable broth. Add light soy sauce and stir to combine. Bring the mixture to a gentle boil.
Thicken the soup (optional): If you prefer a slightly thicker soup like me, stir in the dissolved cornstarch while the soup simmers. Cook for 1-2 minutes until the soup thickens.
Add the eggs: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring the broth in a circular motion. Stop stirring immediately after pouring to allow the eggs to form silky ribbons.
Season to taste: Add salt and black pepper as needed. Adjust flavors with more soy sauce if desired.
Garnish and serve: Pour the hot soup into bowls and top with fresh green onions and cilantro pieces. Serve immediately and enjoy!
Pro tips for the best tomato and egg drop soup
The following pro tips will help you create a perfectly silky, flavorful, and satisfying bowl every time!
Use fresh ingredients: Fresh tomatoes are ideal for this recipe to give a sweet, tangy base. Canned tomatoes can work but may alter the natural variations in flavor.
Experiment with broth: This recipe traditionally calls for chicken stock, but vegetable broth or vegetable stock works well, especially if you’re making a vegetarian version.
Achieve silky egg strands: Slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion. This creates delicate, silky ribbon-like strands. Avoid over-stirring to keep the texture light and fluffy.
Customize with add-ins: Add a bit of rice vinegar for extra flavor or tomato sauce to deepen the color and richness of the broth. You can also include tofu cubes, spinach, or corn kernels for extra texture and nutrition.
Serve immediately: Tomato egg drop soup is best enjoyed fresh. Serve it hot for the ultimate comfort and flavor.
Serving suggestion for tomato egg drop soup
Tomato egg drop soup pairs well with a bowl of steamed rice. The savory broth complements the fluffy texture of the rice, making it a perfect option for lunch or dinner.
For a more indulgent pairing, serve the soup alongside dumplings. Whether steamed or pan-fried, the rich, flavorful filling of dumplings adds depth to the meal, turning it into an Asian-inspired feast.
Enjoy the soup as a warm starter before diving into a main course like stir-fried noodles or fried rice if you want a lighter option.
Another pairing option is a fresh side salad, such as a cucumber salad. This combination is ideal for those seeking a lighter, well-rounded meal.
Final thoughts
This tomato egg drop soup is a satisfying comfort food for any occasion. It is perfect for a quick lunch, a starter for dinner, or a comforting bowl on a cold day. This recipe is easy to prepare and only takes 15 minutes from start to finish.
Give this classic soup a try. Once you experience its warm, delicious flavors, you’ll see why it’s a beloved staple in many Chinese homes. Happy cooking!
FAQs
Yes! While chicken broth adds richness, vegetable stock or even water with a little soy sauce can be used. Feel free to adapt to whatever you have on hand.
This soup is traditionally hot but can be enjoyed at room temperature during hot weather. It’s not typically served cold, but you’re welcome to try it that way if you like.
Tomato egg drop soup is generally good for you, as it is low in calories and fat while being a good source of protein from the eggs. Its light, clear broth makes it an excellent option for a simple meal. However, some restaurant versions may be high in sodium or use added thickeners, so it’s best to prepare them at home to control the ingredients.
Tomato egg drop soup has a comforting blend of tangy and savory flavors. The tomatoes provide a refreshing acidity and slight sweetness, while the egg ribbons add a soft, velvety texture. The overall taste is light, warming, and perfect for a cozy meal.
Egg drop soup can be gluten-free if prepared without soy sauce containing wheat or thickened with cornstarch instead of wheat flour. Check ingredient labels or make it at home to ensure it’s safe for a gluten-free diet.
Yes, egg drop soup is keto-friendly as it is low in carbs and high in protein. Make sure it’s not thickened with cornstarch or other high-carb thickeners, and skip any added sugars to keep it keto-friendly.
Hot and sour soup, egg drop soup, and tomato egg drop soup are generally considered the healthiest options at Chinese restaurants. All three are low in calories and fat, with egg drop soup and its tomato variation being lighter and more straightforward, making them ideal for those seeking mild, nourishing choices.
Tomato Egg Drop Soup: Classic Chinese Comfort Food
Ingredients
- 2 teaspoons cooking oil
- 1 teaspoon minced garlic
- 2 medium size tomatoes
- 4 cups chicken stock
- 2 teaspoons light soy sauce
- pinch of sesame oil optional
- 2 eggs
- 1 tablespoon slurry 1 table cornstarch add into 1 tablespoon water
- salt and black pepper to taste
- green onions for garnish
- cilantro for garnish
Instructions
- Prepare the ingredients: Chop the tomatoes into small pieces. Beat the eggs in a small bowl and set aside. If thickening the soup, dissolve the one tablespoon of cornstarch in 1 tablespoon of water.
- Cook the tomatoes: Heat cooking oil in a pot over medium heat. Add the chopped tomatoes and sauté until they soften and break down about 3-5 minutes.
- Add the broth: Pour in the chicken or vegetable broth. Add light soy sauce, if using, and stir to combine. Bring the mixture to a gentle boil.
- Thicken the soup (optional): If you prefer a slightly thicker soup like me, stir in the dissolved cornstarch while the soup simmers. Cook for 1-2 minutes until the soup thickens.
- Add the eggs: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring the broth in a circular motion. Stop stirring immediately after pouring to allow the eggs to form silky ribbons.
- Season to taste: Add salt and black pepper as needed. Adjust flavors with more soy sauce if desired.
- Garnish and serve: Pour the hot soup into bowls and top with fresh green onions and cilantro pieces. Serve immediately and enjoy!
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