Comforting Tomato and Egg Drop Soup Recipe

This tomato egg drop soup is a classic Chinese soup: light, refreshing, and full of tender tomato pieces and delicate egg ribbons. Its bright, tangy flavor helps stimulate the appetite, especially on hot summer days. Ready in under 15 minutes, it’s an easy way to use up ripe tomatoes. If you like this, try other simple egg-ribbon soups as well.

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Tomato egg drop soup ingredients

Scroll down to the recipe card for exact ingredient amounts.

• Tomatoes – Any variety works; more flavorful tomatoes yield a more vibrant soup. We often use house tomatoes, tomatoes on the vine, or campari tomatoes.
• Water or stock and chicken bouillon powder – These form the soup base. You can use water for a lighter broth or stock for added nutrition; both work well.
• Vinegar – Plain white vinegar gives a clean tang that complements the tomato. The soup is meant to be light and slightly sour to whet the appetite.
• Eggs – Beaten and drizzled into the hot broth to form the egg ribbons.
• Green onions – Use the whites for stir-frying to release aroma, and reserve the green tops as a fresh garnish.
• Toasted sesame oil – Optional but recommended; a small finishing drizzle adds a nutty depth and rounds out the flavor.
• Salt – For seasoning.
• Neutral oil – For cooking the tomatoes and green onion whites.

How to make tomato egg drop soup

Full recipe and quantities are in the recipe card below.

1. Cut the tomatoes. Remove and discard the core, then cut tomatoes into pieces about 1 inch or smaller. Keep any juices released.

2. Stir-fry the tomatoes. Heat oil in a pot over medium-high heat. Add the white parts of the green onions and stir-fry 5–10 seconds until fragrant. Add the tomato pieces and any juices, cooking until softened and starting to stew.

3a. Add liquid and seasonings. Pour in water or stock, then add chicken bouillon powder (if using), salt, and vinegar. Bring the soup to a boil.

3b. Optional — thicken the soup. This soup is traditionally thinner like a clear broth, but if you prefer a thicker texture, whisk 2–3 tablespoons cornstarch with an equal amount of cold water to make a slurry. When the soup reaches a boil, briefly remove it from the heat and slowly stir in the slurry. Return to a boil and allow it to thicken before adding the eggs.

4. Create the egg ribbons. Once the soup is boiling or at a high simmer, slowly drizzle beaten eggs in a circular motion around the pot. Let the eggs set for a few seconds (or until the soup returns to a boil) before gently stirring. The timing controls ribbon thickness: stir sooner for finer ribbons, wait longer for thicker ribbons.

🌟 Pro tip: For medium-width egg ribbons, wait about 5–10 seconds or until the soup briefly returns to a boil before stirring.

5. Finish and serve. Stir in toasted sesame oil and the green parts of the green onions, remove from heat, and serve hot.

Optional add-ons

This soup is a great base to bulk up with extras. Try additions such as:

• Small tofu cubes
• Dried seaweed (rehydrated)
• Peeled, deveined shrimp or other seafood
• A drizzle of chili oil for heat and extra aroma

Storage

Store leftovers in the refrigerator for up to 3 days. Let the soup cool completely before covering and refrigerating.

Reheating

Reheat in the microwave or on the stovetop.

Microwave: Place soup in a microwave-safe bowl, heat until hot, and stir halfway through to promote even heating.

Stovetop: Warm the soup in a saucepan over medium-high heat, stirring occasionally until it reaches a boil.

If you thickened the soup with slurry previously and it thins after chilling, reheat on the stovetop and add a small amount of cornstarch slurry (start with 1 tablespoon cornstarch + 1 tablespoon cold water). Bring to a boil to activate the thickener before serving.

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