Chinese Tomato Egg Drop Soup is made using canned tomatoes for a quick and easy recipe that will warm you on a chilly day. Made with pantry staples, it is ready in under 15 minutes.
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Chilly season calls for a warm, cozy, comforting soup for light dinner or main course!
It is one of the easiest soups. All you need to make this easy egg drop soup recipe is about 15 minutes in your kitchen, pantry ingredients, and a quick drizzle of beautiful egg ribbons.
What is egg drop soup?
The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. A staple at Chinese restaurants, it is typically made with lightly seasoned broth, filled with delicious egg ribbons, which are created by whisking raw eggs into the simmering broth and flavored with Asian seasonings.
Dan Hua Tang, in translation is called "egg flower soup" because the egg creates large and small swirls in the soup in a flower-like pattern.
A popular variation of this soup is made with tomatoes during summer time when tomatoes are in season. So, we love this version that is made with canned tomatoes instead ---> Perfect soup recipe when craving strikes any time of the year.
Chinese Tomato Egg Drop Soup:
- Made in under 15 minutes
- Uses canned tomatoes
- Without cornstarch
- Gluten free / Dairy free
- Healthier than take out
- Pantry ingredients
Egg - We use one whole egg and one egg yolk
Tomato - Canned whole peeled tomatoes
Stock - We used 33% reduced sodium chicken stock
Flavorings - Soy sauce, Black pepper, salt and sugar.
Vegetables - Onion, Scallion and Garlic
How to make?
Crush tomatoes - Empty contents from a can of whole peeled tomatoes into a bowl and crush using your hands or a potato masher.
Whisk eggs - Whisk egg and yolk in a small measuring cup.
Make soup - Saute chopped onion and garlic in some vegetable oil, until translucent. Add crushed tomatoes along with liquid, stock, salt, pepper, sugar and soy sauce.
Bring to a boil for about 1 minute. Gently drizzle in whisked egg and cook for a few seconds. Stir in scallions.
Chicken stock - We used 33% canned chicken stock. If using regular or no sodium stock then adjust salt accordingly.
How to make egg flowers? We suggest pouring in the beaten egg when the soup is gently boiling after swirling the soup constantly in the same direction.
Salt - We used regular soy sauce, 33% reduced sodium chicken stock and ¾ teaspoon salt.
Do I need to use cornstarch? This soup is light with a slight thickness achieved from the eggs and canned tomatoes. So, it is delicious without cornstarch.
- Thai Red Curry Soup
- Cauliflower Soup
- Instant Pot Shrimp Soup
- Tuscan Chicken Soup
- Chicken and Mushroom Soup
It is typically eaten as a side dish or appetizer to other Chinese dishes. I like to serve it as a first course to
- Smashed Cucumber Salad
- Shrimp fried rice
- Thai noodles
- Chicken and Green Beans Stir Fry
- Ramen Noodles
- Sriracha Cauliflower
How to store and reheat leftovers
How to store leftovers?
Leftover soup can be refrigerated in a sealed container.
How to reheat?
Microwave until warm in 15 second intervals (so that it does not overcook the eggs) or re heat in a stove top over low heat.
Can you freeze?
We recommend not freezing this soup.
- Usually made meatless, you can add shrimp, rotisserie chicken or tofu to make it a healthier meal.
- Use fresh grated ginger or ginger powder.
- Add some red pepper flakes to give a spicy kick.
- Stir in some baby spinach before adding eggs.
Is this healthy?
Yes! Egg drop soup is perfect for a first course or even the main course as a low-calorie, high protein dish.
What to serve with this soup?
- Air Fryer Fried Rice
- Teriyaki Chicken Thighs
- Hunan Chicken
- Shrimp Broccoli Stir Fry
- Take Out Fried Rice
- Egg Fried Rice
- Tofu in Teriyaki Sauce
- 1 tablespoon vegetable oil
- ¼ cup chopped onion
- 1 large garlic clove, minced
- One 14.5 ounce can whole peeled tomatoes, crushed
- One 14.5 ounce can Chicken stock (we used 33% reduced sodium)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- ¾ teaspoon salt ( or use as per taste)
- ¼ to ½ teaspoon ground black pepper
- 1 whole egg plus 1 yolk
- 1 scallion, chopped
(Empty contents of canned tomato along with juice, into a bowl and crush tomatoes using hands or a potato masher)
1. Heat oil in a medium saucepan over medium heat. When hot, saute onion and garlic for about 1 minute or begins to get translucent.
2. Add all group-1 ingredients (including crushed tomatoes along with liquid), increase heat to high and give a good stir.
3. After it comes to a boil, reduce heat and let it cook for about 1 minute.
4. In the meantime add egg and yolk into a small measuring cup or a small bowl and whisk using a fork, until well combined.
5. Stir the soup in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup, in order to create long egg ribbons.
6. Let cook for about 30 seconds, stir in scallions and take off heat.
Chicken stock – We used 33% canned chicken stock. If using regular or no sodium stock then adjust salt accordingly.
Salt – We used regular soy sauce, 33% reduced sodium chicken stock and ¾ teaspoon salt.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 128mgSodium: 883mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 9g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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