Tomato and Egg Drop Soup Recipe — Quick Comfort Soup

A steaming bowl of Chinese tomato egg drop soup is comforting, quick, and made with simple ingredients you likely already have. In under 30 minutes you can turn fresh tomatoes, eggs and pantry staples into a bright, silky soup that works as a starter or a light main.

Also known as egg flower soup, the name refers to the delicate, floral-like ribbons that form when beaten eggs are poured into hot broth. Those tender egg ribbons suspended in a savoury tomato broth are why this soup remains one of the most beloved dishes in Chinese cuisine.

Why you’ll love this tomato egg drop soup

This recipe is a staple in many Chinese households because it’s easy, flexible and deeply satisfying. Here are a few reasons to make it:

• Simple ingredients: Fresh tomatoes, eggs, scallions and basic pantry items are all you need.
• Flexible: Add cooked noodles, silken tofu or extra vegetables to turn it into a heartier main. Use chicken or vegetable stock as you prefer; a dried shiitake can boost vegetable stock’s umami.
• Gluten-free option: Substitute tamari for soy sauce to make the soup gluten-free.
• Fast to prepare: Ready in about 30 minutes, this soup is ideal for busy evenings or when you want something warm and comforting quickly.
• Pretty and silky: The delicate egg ribbons add a lovely texture and visual appeal to the bowl.

Ingredients and substitutes

You only need a handful of basic ingredients to make this soup in under 30 minutes.

• Cooking oil: Neutral oils like canola, peanut or vegetable oil work well.
• Scallions: If unavailable, finely chopped onion or shallot can substitute.
• Garlic: Fresh minced garlic adds depth but can be omitted if necessary.
• Tomatoes: Roma tomatoes are a great choice for their meaty texture; other ripe varieties will work too.
• Stock: Chicken stock is traditional, but a good-quality vegetable stock makes a tasty vegetarian version.
• Soy sauce: Use light or all-purpose soy sauce. Swap for tamari to make the recipe gluten-free.
• Ground white pepper: Classic in Chinese cooking; substitute black pepper or chilli flakes if you prefer heat.
• Toasted sesame oil: Adds a nutty finish—use sparingly or omit if you don’t have it.
• Cornstarch: Helps thicken the broth to a restaurant-style consistency and helps suspend the egg ribbons. If your stock is already thick, you can skip it.
• Eggs: Whisked eggs create the silky ribbons characteristic of this soup.

Not feeling soupy?

The same basic ingredients can make a different favourite: Chinese stir-fried tomato with scrambled egg. That dish is quick to prepare and delicious spooned over steamed rice.

How to make tomato egg drop soup

Making this soup is straightforward and adaptable. Follow these four main steps and tweak the seasonings to suit your taste.

• Step 1: Ingredient prep
• Step 2: Sauté aromatics and tomatoes
• Step 3: Craft your soup base to taste
• Step 4: Create the egg flowers

Step 1: Ingredient prep

Organise ingredients before you start. Chop tomatoes, slice scallions (reserve the green bits for garnish) and whisk the eggs in a bowl. Keeping everything ready makes the cooking process smooth.

Step 2: Sauté aromatics and tomatoes

Heat oil over medium-high heat. Sauté scallion whites and minced garlic for about two minutes until fragrant. Add chopped tomatoes and cook, stirring occasionally, until they soften and become saucy.

Step 3: Craft your soup base to taste

Add stock, water and soy sauce to the tomatoes. Bring to a boil, then reduce to a simmer for five minutes. Sprinkle in ground white pepper, stir in toasted sesame oil and season with salt to taste.

Whisk a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir the slurry into the simmering soup to thicken it slightly; add more if you prefer a thicker broth. The whisked eggs will also add body as they cook.

Step 4: Create the egg flowers

To form the egg ribbons, create a gentle whirlpool in the simmering soup by stirring with a ladle in a circular motion. Slowly pour the beaten eggs in a thin stream while stirring to create long, silky ribbons. Leave the eggs undisturbed for a minute if you want larger ribbon shapes, or break them up with the ladle for a finer texture. Cook until the eggs are just set.

Ladle the soup into bowls and garnish with the reserved green scallion bits. Serve warm on a chilly day or at room temperature when it’s warmer outside.

Tips and tricks for perfect egg drop soup

Use these practical tips to get silky egg ribbons and a well-balanced broth:

• Choose ripe tomatoes: Ripe red tomatoes give the best bright tomato flavour.
• Whisk eggs well: A smooth egg mixture creates tender ribbons—avoid over-whisking to froth the eggs.
• Pour slowly from a height: A thin, steady stream produces long silky strands.
• Create a whirlpool: Stirring in a circular motion while pouring helps shape the egg flowers.
• Don’t overcook the eggs: Once added, cook the eggs until just set—about a minute—so they stay tender.
• Adjust seasonings: Taste and tweak salt, soy sauce and white pepper as needed.

Storing egg drop soup

Egg drop soup is best enjoyed fresh, but you can refrigerate the soup base or leftovers if needed.

Get ahead

Make the soup base ahead and refrigerate for up to three days or freeze it for up to three months. Reheat and add fresh beaten eggs at serving time for the best texture.

Refrigerating leftovers

Cool the soup to room temperature, then store in an airtight container in the refrigerator for up to three days. Reheat gently over low heat and stir occasionally to maintain the texture. Avoid reheating on high heat, which can break down the egg ribbons and make them rubbery.

Freezing

Freezing a finished egg drop soup is not recommended because the eggs lose their silky texture when thawed and reheated. Instead, freeze the seasoned soup base and add fresh eggs after reheating.

How to serve Chinese tomato egg drop soup

This versatile soup can be served in several ways:

As a first course

Serve small bowls as a light, nourishing starter, garnished with scallion greens.

As a light meal

Add cooked noodles or silken tofu to make the soup more filling and texturally interesting for a satisfying lunch or dinner.

In a multi-dish meal

Include it as part of a larger Chinese-style spread where its gentle, comforting flavour provides contrast to stronger, spicier dishes.

Frequently asked questions

Tomato Egg Drop Soup

5 from 1 vote

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Silky egg ribbons in an aromatic tomato broth. Serves four as an appetizer or part of a meal; add noodles or silken tofu to make it heartier.

Recipe By: Adri

Servings: 4 people

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Ingredients

• 2 tablespoons neutral oil
• 2 scallions
• 2 garlic cloves
• 10 ounces Roma tomatoes
• 2 cups stock
• 1 cup water
• 1 tablespoon soy sauce
• ¼ teaspoon ground white pepper
• ½ teaspoon toasted sesame oil
• salt
• 1 tablespoon cornstarch
• 2 large eggs

Instructions

• Heat oil in a medium pot over medium heat. Sauté the scallion whites and minced garlic for 2 minutes until soft and fragrant.
• Add chopped tomatoes and cook for about 5 minutes until they break down into a saucy mixture.
• Pour in the stock, water and soy sauce. Bring to a boil, then reduce to a simmer for 5 minutes.
• Sprinkle in white pepper, stir in sesame oil and salt to taste. Adjust seasoning as needed.
• Mix cornstarch with 2 tablespoons cold water and stir the slurry into the soup to thicken slightly. Add more slurry for a thicker consistency.
• Create a gentle whirlpool with a ladle and pour the whisked eggs in a thin stream while stirring to form silky ribbons. Let them set for about a minute.
• Ladle into bowls and garnish with the reserved scallion greens. Serve warm or at room temperature.

Notes

• Traditional homestyle Chinese chicken stock includes aromatics like scallions and ginger, but any good-quality stock will work since aromatics are added to the soup.
• If using thin stock, you may need extra cornstarch to reach a slightly thickened consistency; the eggs will add more body when cooked into the soup.

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