In our family, Chinese egg soup is a beloved staple, and this Tomato Egg Drop Soup is one of our favorites.
It is great for a light lunch or dinner. While the recipe includes tomatoes, it can easily be adapted with other vegetables.
Pair it with crunchy crackers or a slice of crusty bread for a complete meal. 🍅🥚🍲
How to Make Tomato Egg Drop Soup
Note: The full instructions are provided in the recipe card below.
- Heat oil in a medium pot over medium heat. Sauté minced garlic, grated ginger, and white parts of green onions for 30 seconds.
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- Add tomatoes, turmeric, black pepper, and chicken bouillon. Cook until tomatoes blister, 2-3 minutes.
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- Pour in water, bring to a boil, then simmer for 8-10 minutes.
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- Mix cornstarch with 2 tablespoons of cold water. Stir into soup and simmer for 1 minute.
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- Beat eggs with a pinch of salt. Pour into soup through a fork, forming ribbons. Stir gently.
- Add most of the green onion tops, reserving some for garnish. Adjust salt to taste.
- Serve hot, garnished with remaining green onions.
Camila's Tips and Variations
- For a richer flavor, consider using homemade chicken broth. I recommend still using knorr chicken bouillon to amp up the flavor but adjust the amount accordingly. For a more tomato-forward flavor, you can use Knorr Tomato Chicken Bouillon.
- For delicate egg ribbons, gently drizzle the beaten eggs into the simmering soup while slowly stirring.
- Make sure the cornstarch is fully dissolved in the water before adding it to the soup to prevent lumps. For a thicker soup, add 2 tablespoons of cornstarch.
- Taste the soup before serving and adjust seasoning accordingly.
- For a subtle umami flavor, add 2 teaspoons (adjust to taste) of soy sauce, oyster sauce, Shaoxing wine, or dry sherry.
- Incorporate jalapeño, cilantro, and lime for a zesty flavor.
- Include other vegetables like carrots, peas, or spinach for added nutrients.
See More Soup Recipes
📖 Recipe
Tomato Egg Soup
In our family, Chinese egg soup is a beloved staple, and this Tomato Egg Drop Soup is one of our favorites. It is great for a light lunch or dinner. While the recipe includes tomatoes, it can easily be adapted with other vegetables. Pair it with crunchy crackers or a slice of crusty bread for a complete meal. 🍅🥚🍲
Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 1 small fresh garlic clove , grated
- 1 teaspoon fresh ginger , grated
- 2 medium-sized tomatoes , chopped into bite-sized pieces
- 3 Green onions , chopped (white and green parts separated)
- ¼ teaspoon Ground black or white pepper
- 4 teaspoons Cornstarch
- ⅛ teaspoon Turmeric powder (optional, for color)
- 1 tablespoon Knorr Granulated Chicken Bouillon
- 3 large Eggs , beaten
- 1-2 cups canned or frozen corn , drained
- 1 teaspoon Sesame oil , optional
- 4 cups Water , plus 2 tablespoons
- Kosher Salt , as needed
Instructions
- Heat oil in a medium pot over medium heat. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds, or until fragrant but not browned.
- Stir in the tomatoes, turmeric, black pepper, and chicken bouillon. Cook for 2 to 3 minutes, until the tomatoes are blistered.
- Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 8 to 10 minutes to blend the flavors.
- Meanwhile, mix cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Gradually add this mixture to the soup, stirring constantly. Simmer for 1 minute to slightly thicken.
- In the same bowl used for the cornstarch, beat the eggs with a pinch of salt. Slowly pour the beaten eggs into the soup through the tines of a fork, creating ribbons. Allow the eggs to set for a few seconds before gently stirring to your desired consistency. Avoid boiling to prevent curdling.
- Stir in most of the green parts of the sliced green onions, saving some for garnish. Taste and adjust the seasoning with salt if needed.
- Ladle the soup into bowls and garnish with the remaining green onions. Serve hot.
Notes
How to Store & Reheat
Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
To reheat the soup, use a saucepan over medium-low heat or a microwave. Stir occasionally until the soup is heated through. Be careful not to overheat, as this can make the egg ribbons tough. Serve immediately once warmed.
Make Ahead & Freeze
Tomato Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.
Nutrition Facts
Tomato Egg Soup
Amount per Serving
Calories
148
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
140
mg
47
%
Sodium
430
mg
19
%
Potassium
278
mg
8
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
805
IU
16
%
Vitamin C
11
mg
13
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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