Tomato Egg Drop Soup

If you’ve ever craved a bowl of something comforting, vibrant, and quick to make, then this Tomato Egg Drop Soup is going to be your new favorite go-to. It’s a harmonious blend of tangy tomatoes, silky egg ribbons, and aromatic broth all brought together with a touch of sesame oil that sings warmth and home. This Tomato Egg Drop Soup doesn’t just satisfy hunger; it wraps you in a hug with every spoonful, perfect for chilly days or when you want simple, wholesome goodness without the fuss.

Ingredients You’ll Need

The beauty of this Tomato Egg Drop Soup lies in its simplicity. Each ingredient plays a vital role from the bright acidity of fresh tomatoes to the smooth texture of the egg ribbons, and even the fragrant punch of ginger and garlic that wakes up the broth.

• Peanut oil (or vegetable oil): Provides a neutral base for sautéing aromatics without overpowering the soup.
• Garlic, minced: Adds depth and a subtle spiciness that elevates the broth’s flavor.
• Slice of ginger: Brings a gentle warmth and brightness to the soup.
• Chicken broth: The heart of the soup, offering savory richness and body. Vegetarian stock can be used as an alternative.
• Medium-sized tomatoes: Chopped for a fresh, slightly tart component that colors and flavors the soup beautifully.
• Green onions, chopped (white and green parts separated): White parts soften in the soup for sweetness, greens added later for fresh color and mild bite.
• Organic eggs, beaten: The star for those delicate, velvety egg ribbons that define egg drop soup.
• Sesame oil: Just a teaspoon finishes the soup with a nutty, aromatic note that’s impossible to resist.

For the Slurry:

• Cornstarch: Thickens the broth to a perfect consistency without heaviness.
• White pepper powder: Adds a warm, mild heat that complements the tomatoes and eggs.
• Salt: Enhances all the flavors and balances the tomato’s tang.

How to Make Tomato Egg Drop Soup

Step 1: Prepare the Slurry

Begin by mixing cornstarch, white pepper powder, salt, and a bit of water to create a smooth slurry. This easy mixture is the secret to giving your soup that luscious, slightly thickened texture that feels so satisfying on the spoon.

Step 2: Sauté Aromatics and Tomatoes

Heat your peanut or vegetable oil in a pot and add minced garlic and ginger. Just a quick 30-second stir releases those inviting fragrances. Toss in the white parts of the green onions and chopped tomatoes, cooking until the tomatoes start to blister and soften. This step really brings out the tomatoes’ natural sweetness and transforms the broth base into something truly vibrant.

Step 3: Build the Broth

Add your chicken broth and bring everything to a boil before reducing the heat. The simmering time lets the flavors marry and deepen, making each spoonful more satisfying. Once simmering, stir in the slurry slowly, allowing it to thicken the soup gently without clumping — this is where the magic begins!

Step 4: Create the Signature Egg Ribbons

Now for the fun part: slowly drizzle the beaten eggs into the simmering soup using a fork or chopsticks held slightly apart. As the eggs hit the hot broth, they set into delicate ribbons or soft curds. Stir gently to break them up to your preferred size. This care and technique make all the difference for that classic egg drop texture.

Step 5: Finish with Sesame Oil and Green Onion

To finish, stir in a teaspoon of fragrant sesame oil for that irresistible nutty aroma. Sprinkle the green parts of the chopped green onions over the top for fresh pops of color and flavor. Serve immediately while warm and inviting!

How to Serve Tomato Egg Drop Soup

Garnishes

While the soup shines on its own, adding a few extra touches can make it feel even more special. Try a small handful of chopped fresh cilantro to brighten the flavors, or a dash of chili flakes for a little kick if you like heat. A drizzle of soy sauce or a splash of rice vinegar can also add exciting layers of taste.

Side Dishes

This Tomato Egg Drop Soup pairs beautifully with simple sides like steamed jasmine rice or a plate of crunchy vegetable spring rolls. For a fuller meal, a light cucumber salad with a sesame soy dressing perfectly complements the warmth of the soup.

Creative Ways to Present

Serve the soup in small bowls topped with a swirl of chili oil or a sprinkle of toasted sesame seeds for extra texture and color. For a fun twist, try garnishing with crispy fried shallots or crumbled roasted peanuts to add crunch. Presentation can turn a humble bowl of soup into a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Tomato Egg Drop Soup is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The eggs will continue to soften, so the texture may become a little denser with time, but the flavors hold beautifully.

Freezing

This soup does not freeze very well because the eggs can become rubbery and separate. To keep the best texture, avoid freezing and instead refrigerate for short-term storage.

Reheating

When reheating, warm the soup gently on low heat to avoid breaking down the eggs further. Stir occasionally and if the soup has thickened too much, add a splash of broth or water to loosen it back to the perfect consistency.

FAQs

Can I make Tomato Egg Drop Soup vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth or mushroom broth to keep it vegetarian-friendly without sacrificing flavor.

Why do some egg drop soups have floating or clumpy eggs?

This usually happens if the eggs are added too quickly or the soup isn’t hot enough. Drizzling slowly and ensuring a gentle simmer allows the eggs to form delicate ribbons instead.

Can I use canned tomatoes instead of fresh?

While fresh tomatoes provide the best brightness and texture, canned tomatoes can work in a pinch. Choose good-quality diced tomatoes, and you may want to reduce some of the liquid before adding to the soup.

How do I make the soup thicker or thinner?

Adjust the cornstarch slurry to control thickness. Add more slurry a teaspoon at a time for thicker soup, or dilute with broth or water for a thinner consistency.

Is this soup suitable to make for kids?

Definitely! It’s mild, nourishing, and packed with wholesome ingredients. Just be cautious with white pepper and any added salt to keep the flavors gentle for younger palates.

Final Thoughts

There’s something deeply satisfying about the fresh, homey flavors of Tomato Egg Drop Soup. It’s quick to make, uplifting to eat, and perfect anytime you need a cozy bowl of goodness. I’m so excited for you to try this recipe and make it your own—it might just become your new comfort food staple!

Tomato Egg Drop Soup

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Tomato Egg Drop Soup is a quick and vibrant Chinese-inspired soup featuring sautéed aromatics and fresh tomatoes cooked in chicken broth, finished with delicate ribbons of egg and a drizzle of nutty sesame oil. This comforting soup is perfect for a chilly day and can be adapted to vegetarian diets, making it a delicious and heartwarming addition to your homemade takeout menu.

• Author: Mari
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

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Slurry

• 1/4 teaspoon white pepper powder
• 1/4 teaspoon salt (or to taste)
• 4 teaspoons cornstarch
• 2 tablespoons water

Soup

• 2 teaspoons peanut oil (or vegetable oil)
• 2 cloves garlic, minced
• 1 slice ginger
• 4 cups chicken broth
• 2 medium-sized tomatoes, chopped into bite-size pieces
• 3 green onions, chopped, white and green parts separated
• 3 large eggs, beaten
• 1 teaspoon sesame oil

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Instructions

1. Make the slurry: In a small bowl, combine cornstarch, white pepper, salt, and 2 tablespoons of water. Whisk thoroughly until the cornstarch is fully dissolved and set aside.
2. Heat aromatics: Heat peanut oil in a small pot over medium heat until hot. Add minced garlic and ginger slice. Cook and stir for about 30 seconds to release their fragrance.
3. Cook tomatoes: Add chopped tomatoes and the white parts of the green onions to the pot. Cook, stirring occasionally, until tomatoes become blistered and soft, about 2 to 3 minutes.
4. Add broth and simmer: Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and allow the soup to simmer gently.
5. Thicken the soup: Stir the slurry again to ensure no cornstarch has settled. Slowly swirl the slurry into the simmering soup while stirring with a spatula. The soup will thicken as it heats. For thicker consistency, add more cornstarch slurry in increments of 1 teaspoon cornstarch mixed with 1 tablespoon water.
6. Add egg ribbons: Hold a fork or two chopsticks slightly apart over the edge of the egg bowl. Slowly drizzle the beaten eggs through the gaps into the simmering soup. Let the eggs set for a few seconds, then gently stir to break them into soft ribbons or desired size pieces.
7. Finish and serve: Drizzle the sesame oil over the soup and sprinkle with the green parts of the chopped green onions. Serve the soup warm for comforting enjoyment.

Notes

• You can substitute peanut oil with vegetable or canola oil if preferred.
• For a vegetarian version, replace chicken broth with vegetable broth.
• Adjust salt and white pepper according to your taste preference.
• For thicker soup, add additional cornstarch slurry 1 teaspoon at a time.
• Use fresh eggs for the best texture in egg ribbons.