Bowls of tomato egg drop soup are commonly seen on tables in Chinese households, especially in the summertime when tomatoes are plentiful.
Tomatoes and eggs just go together, and many food cultures know it. Just think of Shakshuka in the Middle East, “Eggs in Purgatory” in Southern Italy, and another Chinese classic, stir-fried tomato and eggs.
If the thought of making soup in the middle of summer has you scratching your head, read on!
We originally published this Tomato Egg Drop Soup recipe in February 2014. We have re-tested it, improved it, and updated it with new photos as of July 2019!
Tomato Egg Drop Soup: A Summer Staple
Having soup in the summer is unthinkable to many. But if you let me take you back to the many hot summers I spent in Shanghai, you’ll find out why people in those days did exactly that.
Summers in Shanghai can be hot and humid. Before the age of A/C, the only relief from the heat might be an occasional splurge on a red bean ice pop, a palm fan, cold mung bean soup (there is that “soup” word again), a cup of cool water, or some melon.
In the narrow alleys of densely populated, low residential buildings, there was not a leaf or patch of grass to be found. We had to pour water on the building walls to cool them down towards the end of the day, because by then, it was a lot cooler outside than inside.
Most families ate outside, and some kids even slept outside on makeshift beds. We all had a soup on the dining table, rotating from tomato egg drop soup (most popular) to tomato potato soup, and potato with xian cai (Chinese preserved mustard greens). Soups were usually made in late morning and allowed to cool for lunch and dinner.
These soups replenished our bodies with water and salt (along with vitamins and protein), and since the heat meant lower appetites, it was easier to eat.
Serve Hot or At Room Temperature
When we ate this soup in the old days, it was served at room temperature, rather than piping hot.
That said, serve this soup at whatever your preferred temperature is. Now that I can sit in comfortable air conditioning, I’ll serve it warm or hot.
It doesn’t get much simpler than this recipe, but the flavors are really delicious. The eggs in chicken stock create a rich flavor that contrasts with the tart tomatoes. Scallions and cilantro can be added for brightness, and you have a soup that’s the perfect accompaniment to any meal.
Tomato Egg Drop Soup Recipe Instructions
Heat 2 tablespoons oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste.
Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated.
Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.
Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.
Tomato Egg Drop Soup
Ingredients
- 2 tablespoons oil
- 10 ounces tomatoes (1 large or 2 small, about 280g; cut into small chunks)
- 1 cup chicken stock (235 ml)
- 2 cups water (or more chicken stock; 470 ml)
- 2 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- salt (to taste)
- 1 egg (beaten)
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water
- 1 scallion (finely chopped)
- 2 tablespoons cilantro (chopped, optional)
Instructions
- Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
- Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
- Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
- Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.
- Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.
nutrition facts
My fosterson and i love this soup, so easy to make when life happens… my boy loves pouring the slurry and egg in the ” jetstream”. Only challenge is finding tasty tomatoes. Greetings from belgium! Stay safe.
You are so right, An, tasty tomatoes are key :-)
I have lost count of number of times I made this soup. It’s so tasty, easy, quick, and can be made from what I usually have in my fridge. As a ginger-holic, I like adding some finely chopped ginger, but the soup is amazing and flavorful as it is. It has become my comfort food. Thank you for sharing the recipe!
You are so welcome, it’s so nice to hear that :-)
Hi! I have no sesame oil for preparing this soup asap. What could I use instead?
And can I turn this soup in a “suan” version by adding red chinese vinegar?
I simply love chinese soups, and now that I found this site I am inspired to try every recipe!
Xiexie nimen!
Hi Patricia, you can omit sesame oil for this soup. But if you want to try more Chinese recipes, it’s a good idea to buy a bottle of sesame oil, since it’s a much used ingredient :-)
Love the soup but I’m not able to get the rich orange-red colour. Any tips?
Hi Sheena, the color comes from natural vine ripened tomatoes. The quality of tomatoes matters a lot.
I can’t rate this recipe yet because I haven’t made it yet. That having been said, I was compiling my “possibles” for Chinese New Year (this year, February 12the) and I just KNEW — specifically because it’s “red” — that THIS ONE just HAD to be included [I’m of Italian descent and while I’m definitely NOTnew to Chinese cuisine, I AM new to Chinese cooking. At the same time, I’m DETERMINED to at least semi-master at least a few of my Chinese Take-Out favorites. (NOTE: I grew up on Chatham Square, across the street from NYC’s Chinatown and watched the Dragon “do his thing” from my parents’ bedroom window on more a Chinese Holiday celebration than I care to count. I don’t think we ever knew (or perhaps we just never noticed) the NAMES of the Chinese Restaurants we frequented on Mott Street but “16”, “21” (the “Woo Hop” YOU guys reference as being among your NYC favorites), “22” and “69” (plus One Worth Street) are numbers that are seared into my memory for all eternity. Anyway … ] I passed my (overly ambitious) proposed list (which I composed EXCLUSIVELY from your suggestions) over to one of my dearest of friends (since elementary school; we’re both retired these days, lol) and while he did “star” most — if not all — he tagged THIS recipe as being “a definite MUST — even if it’s the only one you actually make on Chinese News Year, JoAnn”. And so I will. I’ll be back with a review once I actually make it. I PROMISE that THAT “Comment” won’t be anywhere near as wordy as this one, though.
You are too cute, JoAnn. We are so happy to hear from you, and enjoyed reading your comment :-)
Quick question – since it is hard to find (good) vine-ripe tomatoes in the winter, what are your thoughts on canned tomatoes? Maybe San Marzanos? Sorry but I had to ask :)
Thank you!
Nicole
Hi Nicole, you can definitely use canned tomatoes, especially canned whole tomatoes.
It was ok. No real flavor for me. How do you enhance the flavor? Hate to just add tons of salt.
Did you use chicken stock? If so, it should be very flavorful.
You must be a Lao Wai and are too used to salty soups. I made this recipe exactly as written and it was delicious!!