Tomato Egg Drop Soup

Two bowls of tomato Egg Drop Soup

The Spruce Eats / 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 egg and tomato soup variation is a simple, but tasty spin, especially in the summertime when tomatoes are at their peak. Featuring easy 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


  • 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 Eats / 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 Eats / Elizabeth Briskin

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

    Add the chopped tomatoes to the onions in the pan

    The Spruce Eats / 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.

    Broth added to the tomato mixture

    The Spruce Eats / Elizabeth Briskin

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

    Bring the tomato soup with eggs to a boil

    The Spruce Eats / 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 Eats / Elizabeth Briskin


If you'd prefer a thicker version of egg drop soup, simply follow these easy steps:

In a small bowl, mix together 1 to 2 tablespoons of cornstarch or potato starch with 1/2 cup of water until smooth. Slowly stir the cornstarch paste into the chicken stock before adding the eggs. Proceed with the rest of the recipe instructions.


It may not be completely traditional to add these ingredients, but they taste good and turn a lighter soup into something a bit more hearty.

  • Add 1 cup of canned corn before adding the egg. It makes the soup a bit more filling so it can be served as a light lunch or dinner.
  • Add 1/2 cup of cubed extra firm tofu before stirring in the egg so it can warm up a bit. Tofu adds texture, volume, and protein.

How to Store and Freeze Egg Drop Soup

This soup will keep for up to 3 or 4 days in the refrigerator. You can reheat it gently in a saucepan or in the microwave.

If you freeze and reheat an egg drop soup of any kind, the egg portion will become gummy. If possible, it's best to freeze extra broth, and proceed with the recipe by defrosting and reheating the broth, and then adding the eggs.