Tomato egg drop soup is incredibly comforting and nourishing. The sweetness of ripe tomatoes, the delicate texture of silken tofu, and the smooth egg ribbons all come together in one bowl. This recipe is my favorite, especially on busy weeknights when I need something quick yet wholesome. 

Ready to dive in? Let me show you how to make this delightful soup in under 30 minutes!

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The main ingredients for the tomato egg drop soup

• Tomato: It forms the base flavor and adds vibrant color to the soup. Always select ripe tomatoes to ensure their natural sweetness. Avoid using under-ripe tomatoes, which may require extra sugar to balance the soup’s flavor.
• Egg: Creates silky, ribbon-like strands that thicken the soup slightly and give a wonderful aesthetic presentation.  
• Tofu: Silken tofu’s delicate, soft texture complements the lightness of the egg ribbons. If you prefer a firmer texture, you can also use firm tofu.  
• Broth: I use my homemade chicken broth. You can use store-bought broth or substitute it with vegetable stock for a vegetarian version. If you don’t have fresh stock, a stock cube dissolved in warm water is a great substitute.

Step-by-step: how to prepare tomato egg drop soup

1. First, dice the tomato into small cubes. You can either peel off the skin or leave it on. Leaving the skin on gives the tomato a rustic appearance while peeling it off will result in a smoother texture. If you prefer to peel the tomato, refer to this video on blanching it in hot water to remove the skin easily.

2. Cut the silken tofu carefully to prevent it from breaking. Place the tofu on a chopping board lined with a clean kitchen towel, then cut it with a smooth, gentle sawing motion. I recommend cutting the tofu into one-third-inch cubes for this recipe, but the size and shape ultimately depend on your preference. 

3. Crack the egg into a bowl and beat until homogenous. Slice the green onion and prepare the minced ginger and garlic cloves.

4. Heat a tablespoon of vegetable oil in a small pan over medium-high heat to sauté the minced garlic and ginger for about 30 seconds or until it becomes fragrant.

5. Next, add the diced tomatoes to the garlic and ginger and continue cooking for 2 to 3 minutes until they soften and release their juices. Add a small amount of tomato sauce to enhance the flavor if desired.

6. Transfer the garlic, ginger, and tomatoes to a pot. Add the chicken or vegetable stock and bring it to a gentle simmer. 

7. Then, gently add the silken tofu to the soup and let it boil for a minute. At this point, you can add some cornstarch or potato starch slurry, which is prepared by mixing one tablespoon of starch with two tablespoons of cold water. Add enough slurry to the soup until it reaches your desired thickness. This step is optional, as the egg will also help thicken the soup.

8. Next, slowly pour the beaten eggs into a thin stream while gently stirring the soup in one direction. A circular or whirlpool motion will create beautiful silky egg ribbons. Do not overheat the soup further to prevent the eggs from overcooking.

9. Taste the soup to see if you need to adjust the flavor. Add a pinch of salt, pepper, and soy sauce to taste. Drizzle with sesame oil if you wish for extra flavor at the end of cooking. Finally, sprinkle the prepared chopped green onions on top and serve hot.

Tips for creating perfect egg drops

Making egg drop soup is easy but involves some techniques to create lovely egg ribbons.  Here are some tips to create the perfect egg drops:

• Whisk the eggs until the egg whites and yolks are thoroughly combined. This will ensure the egg liquid can be poured into a thin stream.
• When adding the egg mixture to the soup, make sure the soup is gently boiling over medium heat, not rapidly boiling. If the soup is too hot, the eggs will overcook and become rubbery.
• Use a spoon to gently stir the soup in one direction to create a circular or whirlpool motion. This will help distribute the eggs evenly and prevent clumping.
• Pouring the egg mixture into the soup while maintaining the whirlpool motion is crucial for creating the perfect ribbons.
• If you pour the egg mixture too quickly, the eggs can clump together, forming large, uneven pieces instead of smooth ribbons. Also, stirring too vigorously can break up the eggs, making the soup look cloudy and grainy.

Continue to Content

Tomato Egg Drop Soup

Yield: 3 servings=

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 5 minutes

Make this silky tomato egg drop soup in just 30 minutes! Silky tofu, fresh tomatoes, and delicate egg ribbons combine in a flavorful broth.

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Ingredients

• 2 medium tomatoes, diced
• 200g silken tofu, cut into small cubes
• 2 eggs, beaten
• 4 cups chicken stock
• 1-2 green onions, finely chopped
• 1-2 garlic cloves, minced

Instructions

1. Dice the tomato into small cubes. 
2. Cut the silken tofu carefully into one-third-inch cubes.
3. Crack the egg into a bowl and beat until homogenous. 
4. Slice the green onion and prepare the minced ginger and garlic cloves.
5. Heat a tablespoon of vegetable oil in a small pot over medium-high heat to sauté the minced garlic cloves and ginger for about 30 seconds or until it becomes fragrant.
6. Next, add the diced tomatoes to the garlic and ginger mixture and continue cooking for 2 to 3 minutes until they soften and release their juices.
7. Transfer the garlic, ginger, and tomatoes to a pot. Add the chicken or vegetable stock and bring it to a gentle simmer.
8. After that, gently add the silken tofu to the soup and let it boil for a minute. 
9. Add the cornstarch slurry to the soup until it reaches your desired thickness.
10. Slowly pour the beaten eggs into a thin stream while gently stirring the soup in one direction. A circular or whirlpool motion will create classic silky egg ribbons.
11. Add a pinch of salt and pepper to taste. 
12. Finally, sprinkle the prepared chopped green onions on top and serve hot. 

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 137mgSodium: 848mgCarbohydrates: 37gFiber: 4gSugar: 9gProtein: 21g

This data was provided and calculated by Nutritionix on 3/5/2025

Consider Some Creative Variations

This is a simple and basic tomato egg drop soup recipe. Here are some fun twists you can try to enhance the soup:

• Add chili oil, sriracha, or fresh chili peppers for a spicy kick.
• Incorporate fresh mushrooms like shiitake into the soup for an earthy flavor.
• Include shrimp, scallops, or even meat to increase the protein content.
• Reduce the amount of liquid to create a more concentrated broth, which can then be used as a soup base for noodles.

How to store and reheat the soup?

If you have any leftovers, store them in an airtight container in the refrigerator for 2 to 3 days. If you prefer to store the soup longer, place it in an airtight container and store it in the freezer, which can last up to 1 to 2 months. Please note that the texture of the silken tofu and egg may change slightly after being frozen.

To reheat the soup, gently heat it on the stovetop or microwave. If needed, add a splash of chicken or vegetable stock to help restore its consistency.

Serving suggestions for the soup

Tomato egg drop soup works well as part of lunch or dinner. Here are some suggestions for dishes that pair nicely with it:

• Stir-fried green beans
• Malaysian chicken chop
• Pan-fried shrimp in Cantonese style