Tomato Egg Drop Soup

By
Liv Wan
Liv Wan
Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.
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Updated on 08/4/21
Tomato Egg Drop Soup

The Spruce / Elizabeth Briskin
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 3 to 4 servings
Yield: 3 to 4 cups
Nutrition Facts (per serving)
94 Calories
6g Fat
4g Carbs
5g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 94
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 98mg 33%
Sodium 1108mg 48%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 5g
Vitamin C 9mg 46%
Calcium 33mg 3%
Iron 1mg 5%
Potassium 235mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Egg drop soup is an easy Chinese favorite and a delicious dinner starter. The English name—rather literally—comes from dropping a raw, lightly-beaten egg into hot chicken broth, but the direct Chinese translation is "egg flower soup" because of the floating petal-like pattern that the egg makes as it cooks and swirls.

There are many variations of egg drop soup to suit all taste buds, and this tomato variation is a simple, but tasty spin, especially in the summertime when tomatoes are at their peak. Featuring easy-to-find ingredients that you may already have in your pantry and fridge, this recipe gives you all the flavors you'd expect from a Chinese restaurant. Once you get the "dropping" technique down, feel free to customize this recipe and use add-ins of your choice. Mushrooms and tofu, for example, add great texture and flavor.

Try it as a quick lunch option or a light appetizer before your favorite Chinese main. 

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Ingredients

  • 1 tablespoon vegetable oil

  • 1 spring onion, sliced, plus more for optional garnish

  • 2 medium tomatoes, coarsely chopped

  • 4 cups chicken broth, or stock

  • 2 large eggs, lightly beaten

  • 1/4 teaspoon superfine sugar

  • Salt, to taste

  • Sesame oil, optional

Steps to Make It

  1. Gather the ingredients.

    Tomato Egg Drop Soup ingredients

    The Spruce / Elizabeth Briskin

  2. Heat the oil in a wok or saucepan and stir-fry the spring onion until fragrant.

    stir-fry the spring onion

    The Spruce / Elizabeth Briskin

  3. Add the chopped tomatoes and cook for 30 seconds.

    Add the chopped tomatoes to the onions in the pan

    The Spruce / Elizabeth Briskin

  4. Add chicken broth or stock into the pot or wok and bring it to a boil. Let it boil for 1 to 2 minutes before you add the eggs.

    add broth to the tomato mixture

    The Spruce / Elizabeth Briskin

  5. After adding the eggs to the soup, bring it to a boil again and season with sugar and salt.

    bring the soup with eggs to a boil

    The Spruce / Elizabeth Briskin

  6. Garnish this soup with spring onions or a drizzle of sesame oil for seasoning. 

    Tomato Egg Drop Soup in a pot

    The Spruce / Elizabeth Briskin