Tomato Egg Drop Soup

This Tomato Egg Drop Soup recipe is made with canned tomatoes for a simple, healthy twist. It's quick to make, easy, cozy, and perfect for a chilly night!

Course Soup

Cuisine Chinese

Keyword Chinese tomato soup, egg soup with tomato, tomato egg drop soup, tomato egg soup

Prep Time 6

Cook Time 15

Total Time 21

Servings Servings

Calories 155kcal

Author Maria Doss

Ingredients

1 can (14.5 ounces) whole peeled tomatoes
1 tablespoon vegetable oil
1 garlic clove minced
1 can (14.5 ounces) chicken stock I used 33% reduced sodium
1 teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon sugar
salt and pepper to taste
1 tablespoon cornstarch
2 eggs
2 scallions chopped

Instructions

Crush tomatoes. Pour the canned tomatoes into a bowl and crush them well using your hands or a potato masher—you want a smooth consistency with no large chunks remaining.
Saute garlic. Heat 1 tablespoon oil in a medium saucepan over medium heat. Once hot, add the 1 minced garlic clove and sauté for about 1 minute, or until it just begins to turn golden.
Simmer soup. Add the crushed tomatoes (along with all their juices), 1 can of stock, 1 teaspoon soy sauce, ½ teaspoon sugar, salt and pepper to taste. Stir in the cornstarch slurry. Bring the soup to a boil, then reduce the heat and let it simmer for about 3 minutes.
👉 Meanwhile, whisk the eggs thoroughly in a small bowl until smooth.
👉 To make the cornstarch slurry, simply mix 1 tablespoon cornstarch with 1 tablespoon of water in a small bowl until smooth.
Finish soup. Gently stir the soup in a circular motion to create a whirlpool, then slowly drizzle in the whisked eggs to form long, silky ribbons. Let the soup sit undisturbed for about 30 seconds to allow the eggs to set. Then stir in the scallions, remove from heat, and taste. Adjust salt and pepper as needed. Serve hot!

Video

Notes

Use good-quality canned tomatoes – Brands like Bianco DiNapoli or San Marzano give the best flavor and natural sweetness.

Crush the tomatoes well – This helps create a smooth, uniform texture in the Chinese egg drop soup base.

Swirl before adding the eggs – Gently stir the tomato broth to create a whirlpool so the eggs form delicate, pretty ribbons.

Nutrition