In our family, Chinese egg soup is a beloved staple, and this Tomato Egg Drop Soup is one of our favorites.
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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.
- Add tomatoes, turmeric, black pepper, and chicken bouillon. Cook until tomatoes blister, 2-3 minutes.
- Pour in water, bring to a boil, then simmer for 8-10 minutes.
- Mix cornstarch with 2 tablespoons of cold water. Stir into soup and simmer for 1 minute.
- 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.
Watch Recipe Video
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.
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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. 🍅🥚🍲
Equipment
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.
Watch how to make it
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
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.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
