Tomato Egg Drop Soup Recipe

If there’s a dish that instantly comforts, uplifts, and pleases with every sunshiny spoonful, it’s Tomato Egg Drop Soup. Brimming with the gentle tang of ripe tomatoes, ribbons of silken egg, a perfectly seasoned broth, and handfuls of fresh herbs, this classic favorite is as easy to make as it is delightful to eat. It delivers color, flavor, and warmth you can whip up in minutes—ideal for busy weeknights or when you crave a nourishing, homestyle touch.

Ingredients You’ll Need

This recipe celebrates simplicity, relying on just a handful of must-have ingredients. Each plays a starring role—bringing out the sweet acidity of tomatoes, depth from the broth, creaminess from the egg, and those aromatic bright finishes. Let’s break it all down so your Tomato Egg Drop Soup turns out vibrant and delicious every single time.

• Oil: A couple tablespoons help sauté the tomatoes and coax out their sweetness; use vegetable or neutral oil for best results.
• Tomatoes: Fresh, ripe tomatoes are the soul of this soup; chop them small for maximum flavor and a pretty rosy color in the broth.
• Chicken stock: Just a cup is enough to add savoriness and body—use homemade or a good-quality store-bought.
• Water (or more chicken stock): Adjust to your preferred richness; extra stock gives an even bolder flavor, but water keeps it extra-light.
• Light soy sauce: A dash deepens the soup, balancing the tart tomatoes with rich umami taste.
• Sesame oil: Just a hint, added before simmering, perfumes the broth with irresistible nutty aroma.
• White pepper: For irresistible, gentle warmth and subtle complexity—don’t skip this detail!
• Salt: Season to taste, adjusting based on the saltiness of your stock and preference.
• Egg: One well-beaten egg becomes those classic silky egg ribbons—it’s the magic touch!
• Cornstarch (mixed with water): This quick slurry slightly thickens the soup and helps the egg set into perfect clouds instead of sinking.
• Scallion: Finely chopped for a pop of color, flavor, and freshness to finish.
• Cilantro (optional): Brings extra freshness and a burst of herbal aroma, especially if you love a classic Chinese garnishing touch.

How to Make Tomato Egg Drop Soup

Step 1: Sauté the Tomatoes

Begin by heating the oil in your soup pot or wok over medium-low heat. Toss in the tomato chunks and gently stir-fry for about five minutes. You want the tomatoes to break down and soften, releasing their juices until they almost melt. This step builds the backbone of the soup—giving it that signature rich tomato flavor and gorgeous color.

Step 2: Build the Broth

Add the chicken stock, water, a good splash of light soy sauce, the fragrant sesame oil, a sprinkle of white pepper, and a pinch of salt to your softened tomatoes. Stir everything well, then bring it up to a gentle boil. Once it starts bubbling, lower the heat, cover, and allow the flavors to cozy up while the soup simmers.

Step 3: Prep the Egg and Slurry

While the soup is bubbling away, whisk your egg in a small bowl until smooth and uniform. In another bowl, mix cornstarch with a little water to form a quick slurry—this will be the secret to thick, glossy soup that perfectly floats the egg ribbons.

Step 4: Swirl in the Egg for That Signature Look

With a ladle, stir the simmering soup in a gentle whirlpool motion. As the soup swirls, drizzle in your cornstarch slurry to lightly thicken it. Then, continuing the circular motion, stream the beaten egg slowly into the center. The swirling creates those beautiful, feathery egg strands—one of the most joyful parts of Tomato Egg Drop Soup.

Step 5: Garnish and Serve

Once the egg has set and the soup looks gloriously golden and cloud-like, it’s ready to serve! Ladle into bowls and finish with a scatter of scallion and, if you like, chopped cilantro. Serve piping hot for true comfort, or let it cool to room temperature if that’s your vibe.

How to Serve Tomato Egg Drop Soup

Garnishes

A generous handful of sliced scallions adds sharpness and a punch of green, while cilantro (if you’re a fan) brings zip and color. For an extra flourish, try a drizzle of chili oil or a sprinkle of toasted sesame seeds—these little touches make your Tomato Egg Drop Soup extra-special.

Side Dishes

This soup is flexible: enjoy it as a light appetizer or pair it with everything from simple steamed rice to a platter of stir-fried greens. It also works beautifully alongside crispy spring rolls, dumplings, or pan-fried noodles for a comforting Chinese-inspired feast.

Creative Ways to Present

For dinner parties or special occasions, try serving your Tomato Egg Drop Soup in teacups or small bowls with a trio of toppings for everyone to customize. A dash of chili crisp, vinaigrette, or a squeeze of lime adds personality. You can even float tiny croutons or thinly sliced mushrooms for texture and fun.

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Egg Drop Soup keeps well in the refrigerator for up to three days. Store it in an airtight container once cooled, and it will reward you with its mellow tomato flavor and delicate egg strands still intact.

Freezing

While you can freeze Tomato Egg Drop Soup, be aware that the egg texture may change slightly upon thawing, becoming a bit more firm. If you plan to freeze, consider leaving out the egg and adding it fresh when reheating for best results. Use freezer-safe containers and consume within one month.

Reheating

Gently reheat the soup over low heat on the stove, stirring occasionally to avoid breaking up the egg ribbons. Avoid boiling, as this can toughen the eggs. If you like, refresh the soup with a dash of soy sauce or some extra fresh herbs before serving.

FAQs

What type of tomatoes work best in Tomato Egg Drop Soup?

Choose ripe, juicy tomatoes for the brightest flavor and color. Large heirlooms or Roma tomatoes are delicious; cherry tomatoes work too, just halve or quarter them before cooking.

Can I make this soup vegetarian?

Absolutely! Simply swap out the chicken stock for your favorite vegetable stock, and the Tomato Egg Drop Soup will still shine with full-bodied flavor and heartiness.

How do I get those perfect egg ribbons?

The secret to those dreamy egg strands is pouring the beaten egg slowly into a swirling pot of just-simmering soup. Pour in a thin stream, keep the motion gentle, and resist stirring too much after adding the egg.

Is there a way to make this soup gluten free?

Yes, just ensure that your soy sauce is gluten free (look for tamari or a certified gluten free option) and check your stock. Everything else in Tomato Egg Drop Soup is naturally gluten free!

What if the soup seems too thin or too thick?

If your soup is too thin, add a little more cornstarch slurry and simmer until it thickens to your liking. Too thick? Simply stir in a splash of hot broth or water to loosen it up. Adjust as you go for your preferred consistency.

Final Thoughts

Cozy, colorful, and splendidly simple, Tomato Egg Drop Soup is a dish you’ll want on regular rotation. It’s the definition of comfort food—one you can make your own whenever inspiration hits. If you haven’t tried this easy classic yet, gather your ingredients and cook up some kitchen happiness tonight!

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