Tomato Egg Drop Soup

Tomato egg drop soup is a super comforting recipe that only needs minimal ingredients and effort. This recipe features a warming tomato chicken broth filled with delicate egg ribbons and lots of umami.

Info and tips for tomato egg drop soup

To really increase the flavour of this soup here are my tips: Sauté the tomatoes until they start to break down. This will help extract more of the natural sweet flavour. Use a high quality chicken broth. I like to use the Better Than Bouillon chicken base – this way you can control how salty you want your broth to be.

Cornstarch slurry is a mixture of water and cornstarch. This helps the soup thicken slightly and become glossy. If you want the soup to be thicker you can add more cornstarch. Pour the beaten eggs in slowly with the heat off to create delicate ribbons. Let them sit for a second to hold their shape before gently stirring.

Equipment

This is the Our Place Pot i used to make the soup.

Ingredients for tomato egg drop soup

• 4 vine tomatoes
• 4 cups chicken stock
• 1 tsp msg
• 1 tsp white pepper
• 1 tsp sesame oil
• cornstarch slurry (2 tbsp cornstarch, 1/4 cup water)
• 3 whisked eggs
• 1 green onion
• cooked rice (optional for serving)

Instructions

1. Being by dicing your tomatoes. Add to a pot on medium heat and continue to cook until they start to break down (about 10 minutes).
2. Next pour in your chicken broth and stir. Bring to a simmer and add the msg, white pepper, and sesame oil. Mix well.
3. Next whisk 3 eggs. Make your cornstarch slurry by combining the cornstarch and water.
4. Pour the cornstarch into the soup and mix well.
5. Shut off the heat and while still hot, slowly pour the whisked eggs into the soup. Let set before gently stirring to make delicate ribbons. Taste test and adjust as needed.
6. Serve hot with a side of rice and top with green onions. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Instant Pot Kimchi Jjigae
• Hot Honey Gochujang Salmon
• Easy Thai Red Curry

Print Recipe

Tomato Egg Drop Soup

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Quick and easy – Chinese

By Kenna's Cooks – Serves: 4

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

Tomato egg drop soup features a warming tomato chicken broth filled with delicate egg ribbons and lots of umami.

Ingredients

• 4 vine tomatoes
• 4 cups chicken stock
• 1 tsp msg
• 1 tsp white pepper
• 1 tsp sesame oil
• cornstarch slurry (2 tbsp cornstarch, 1/4 cup water)
• 3 whisked eggs
• 1 green onion
• cooked rice (optional for serving)

Instructions

1

Being by dicing your tomatoes. Add to a pot on medium heat and continue to cook until they start to break down (about 10 minutes).

2

Next pour in your chicken broth and stir. Bring to a simmer and add the msg, white pepper, and sesame oil. Mix well.

3

Next whisk 3 eggs. Make your cornstarch slurry by combining the cornstarch and water.

4

Pour the cornstarch into the soup and mix well.

5

Shut off the heat and while still hot, slowly pour the whisked eggs into the soup. Let set before gently stirring to make delicate ribbons. Taste test and adjust as needed.

6

Serve hot with a side of rice and top with green onions. Enjoy!