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    Home » Recipes » Soup

    Tomato Egg Drop Soup using Canned Tomatoes

    Published: Jan 31, 2022 · Modified: Mar 7, 2025 by Maria Doss · This post may contain affiliate links · 2 Comments

    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.

    Jump to Recipe
    white bowl with Asian tomato egg soup.

    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

    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

    ingredients needed.

    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.

    stirring in tomatoes with chicken stock.
    tomato soup boiling in a saucepan.

    Expert tips

    Chicken stock - We used 33% canned chicken stock. If using regular or no sodium stock then adjust salt accordingly.

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    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.

    lifting tomato soup with a spoon from a saucepan.

    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.

    Variations

    1. Usually made meatless, you can add shrimp, rotisserie chicken or tofu to make it a healthier meal.
    2. Use fresh grated ginger or ginger powder.
    3. Add some red pepper flakes to give a spicy kick.
    4. 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.

    Red saucepan with egg drop tomato soup
    white bowls with tomato soup with egg.

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    What to serve with this soup?

    • Air Fryer Fried Rice
    • Hunan Chicken
    • Shrimp Broccoli Stir Fry
    Chinese tomato egg drop soup in a saucepan.

    Tomato Egg Drop Soup using Canned Tomatoes

    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.
    4.7 from 13 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Chinese
    Prep Time: 6 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 21 minutes minutes
    Servings: 3 Servings
    Calories: 183kcal
    Author: Maria Doss

    Ingredients

    • 1 tablespoon vegetable oil
    • ¼ cup chopped onion
    • 1 large garlic clove minced

    Group-1

    • 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

    Group-2

    • 1 whole egg plus 1 yolk
    • 1 scallion chopped
    Prevent your screen from going dark

    Instructions

    • (Empty contents of canned tomato along with juice, into a bowl and crush tomatoes using hands or a potato masher)
    • Heat oil in a medium saucepan over medium heat. When hot, saute onion and garlic for about 1 minute or begins to get translucent.
    • Add all group-1 ingredients (including crushed tomatoes along with liquid), increase heat to high and give a good stir.
    • After it comes to a boil, reduce heat and let it cook for about 1 minute.
    • In the meantime add egg and yolk into a small measuring cup or a small bowl and whisk using a fork, until well combined.
    • 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.
    • Let cook for about 30 seconds, stir in scallions and take off heat. Serve hot.

    Notes

    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

    Serving: 1 Serving | Calories: 183kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 128mg | Sodium: 883mg | Fiber: 2g | Sugar: 9g

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Comments

    1. Ole

      May 13, 2022 at 4:06 pm

      Delicious soup 🙂

      Though if you wanna make it Gluten Free, you gotta drop the Soy, it is always mixed with Wheat.

      Reply
      • Maria Doss

        May 15, 2022 at 1:18 am

        Hi Ole, Thank you so much hun, Maria

        Reply
    4.70 from 13 votes (13 ratings without comment)

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