{"id":29470,"date":"2026-02-26T16:48:22","date_gmt":"2026-02-26T21:48:22","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=29470"},"modified":"2026-03-06T15:21:46","modified_gmt":"2026-03-06T20:21:46","slug":"tomato-egg-drop-soup","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/tomato-egg-drop-soup\/","title":{"rendered":"Tomato Egg Drop Soup"},"content":{"rendered":"\n

This tomato egg drop soup is a 15 minute recipe I grew up eating at home in Beijing. I saute tomatoes with garlic and ginger, simmer them in chicken broth, then swirl in beaten eggs to create silky ribbons. It is a soup I love making for my family because it is satisfying, comforting, and goes with almost everything.<\/p>\n\n\n\n

\"Tomato<\/figure>\n\n\n\n

Tomato egg drop soup is a Chinese home cooking staple that pairs bright, tangy tomatoes with tender egg ribbons in a light chicken broth. Unlike the traditional egg drop soup<\/a> you find at American Chinese restaurants, this version adds saut\u00e9ed tomatoes for color, nutrition, and a more complex flavor. It is gluten free and can be made vegetarian.<\/p>\n\n\n\n

My mom made this soup every few days growing up because in Chinese households, a proper dinner means 3 dishes and 1 soup (\u4e09\u83dc\u4e00\u6c64, San Cai Yi Tang). She always preferred this version over plain egg drop soup because the tomatoes add more nutrients and flavor. I saut\u00e9 the garlic, ginger, and tomatoes first to build the base, add the broth, thicken it with a cornstarch slurry, then slowly drizzle in the eggs to form long silky ribbons.<\/p>\n\n\n\n

Winter in New York can be quite chilly, so this is the soup I make when I want something warm and comforting on the table in minutes. It pairs with practically any Chinese main dish and turns a simple weeknight dinner into a complete meal. A drizzle of sesame oil at the end ties all the flavors together. I highly recommend giving this one a try this winter season, or if you are a soup fan like me, you can enjoy it pretty much all year long.<\/p>\n\n\n\n

\"Serving<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

My recipe uses simple pantry ingredients. Since the soup is lightly seasoned and the eggs are the star, it is worth using the best quality eggs you can find.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Slurry<\/h3>\n\n\n\n

Cornstarch, white pepper, salt:<\/strong> The slurry thickens the broth just enough so the egg ribbons float instead of sinking to the bottom. White pepper and salt are key ingredients too.<\/p>\n\n\n\n

Soup<\/h3>\n\n\n\n

Tomatoes:<\/strong> I use 2 medium tomatoes chopped into bite sized pieces.<\/p>\n\n\n\n

Garlic, ginger, green onions:<\/strong> These aromatics build the flavor base.<\/p>\n\n\n\n

Chicken broth:<\/strong> I use this for a light flavorful base. For a vegetarian version, use water with 2 teaspoons mushroom powder.<\/p>\n\n\n\n

Eggs:<\/strong> The eggs create the silky ribbons that make this soup so satisfying.<\/p>\n\n\n\n

Sesame oil:<\/strong> A small drizzle at the end adds a nutty finish I love.<\/p>\n\n\n\n

How to Make<\/h2>\n\n\n\n

1. Make the slurry:<\/strong> Combine cornstarch, white pepper, salt, and 2 tablespoons water in a small bowl. Whisk until the cornstarch is completely dissolved. Set aside.<\/p>\n\n\n\n

2. Saute the aromatics:<\/strong> Heat oil in a small pot over medium heat until hot. Add garlic and ginger. Cook and stir for 30 seconds until fragrant.<\/p>\n\n\n\n

\"Saute<\/figure>\n\n\n\n

3. Cook the tomatoes:<\/strong> Add the tomatoes and white parts of the green onion. Cook until the tomatoes are blistered and tender, 2 to 3 minutes.<\/p>\n\n\n\n

\"tomato<\/figure>\n\n\n\n

4. Add the broth:<\/strong> Pour in the chicken broth. Bring to a boil over medium high heat, then reduce to a simmer.<\/p>\n\n\n\n

\"simmering<\/figure>\n\n\n\n

5. Thicken the soup:<\/strong> Stir the slurry again to dissolve any settled cornstarch. Swirl it into the soup and mix well. The soup will thicken once it returns to a simmer.<\/p>\n\n\n\n

\"Adding<\/figure>\n\n\n\n

6. Add the eggs:<\/strong> Beat the eggs well. Hold chopsticks or a fork across the edge of the bowl and slowly drizzle the eggs through the gaps into the simmering soup in a thin stream. Let the eggs set for a few seconds before stirring to break them into ribbons.<\/p>\n\n\n\n

\"drizzle<\/figure>\n\n\n\n

7. Finish and serve:<\/strong> Drizzle sesame oil over the soup and sprinkle with the green parts of the green onion. Serve warm.<\/p>\n\n\n\n

\"tomato<\/figure>\n\n\n\t\t
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Consider these tips when making this soup<\/h2>\n\n\n\n