Tomato Egg Drop Soup Recipe (or egg flower soup) with the prettiest egg flower ribbons and the most silky and smooth texture. This homemade Chinese egg drop soup with tomato is soothing and utterly comforting, especially on a cold day. All you need is about 15 minutes and a handful of easy ingredients and ready to be served in no time!

Tomato Egg Drop Soup recipe without cornstarch I Heart Umami.

Tomato Egg Drop Soup: The perfect dinner starter

I can’t think of another Chinese soup recipes that are more famous than Chinese Egg Drop soup. Before you ask what Tomato Egg Drop Soup is and how it tastes like? Let me tell you that homemade egg drop soup with tomato is probably the most common soup recipe in Chinese households.

There are many versions of egg drop soup – some with minced meat, others with tofu, mushrooms, or carrots…etc. you name it. In the past, I shared a protein-packed Paleo Egg Drop Soup with finely minced meat. Today’s egg drop soup has a perfect sweet and tart flavor and is veggie focused.

Egg flower soup recipe I Heart Umami

To a Chinese family, we often consider a perfectly balanced meal has to include a light soup. 3 dishes and 1 soup (三菜一湯) is the perfect number combination for a family meal The concept is simple – 3 main dishes with either 2 protein dishes plus 1 vegetable stir-fry or 1 protein dish with 2 plant-focused meals and they are always accompanied by a simple homemade soup that’s light in texture to ease digestion.

This Tomato Egg Drop Soup replenishes our bodies with water and minerals. It doesn’t get much simpler than this recipe, but the flavors are really excellent. Tomatoes and eggs are the perfect combination and you can see them used together in many food cultures, for example: Middle East Healthy Shakshuka, Vietnamese chicken tomato soup, and a Hong Kong’s favorite lunch Chinese stir-fried tomatoes and eggs.

Easy egg drop soup with tomato I Heart Umami

How To Make the best Tomato Egg Drop Soup & Egg Flower

  1. Choose ripe vine tomatoes that produce the juiciest and sweetest flavor.
  2.  Use homemade or store bought chicken bone broth, ideally unsalted.
  3. Whisk the eggs well until small bubble forms.
  4. Bring the soup to a gentle boiling state or it won’t form egg flower/egg ribbons.
  5. With one hand slowly drizzle in the whisked eggs from higher up and the other hand quickly stir the soup constantly in the same circular motion to form fine egg flower ribbons.

How to tell if a tomato is ripe?

Select the freshest ripe tomatoes is so important in this recipe. In my opinion, vine tomatoes are the best for tomato egg drop soup. Gently squeeze the tomato to tell if it’s ripe. A ripe tomato should feel firm but has a little bit of give when you squeeze.

What soup base is the best for egg drop?

Homemade chicken bone broth is the best for egg drop soup recipe. To keep it really simple, I use store-bought chicken bone broth that’s unsalted. I don’t recommend using chicken broth or stock, especially store-bought cartons. The soup will not be as tasty and flavorful.

Egg flower soup recipe I Heart Umami

What to serve with Chinese Egg Drop Soup?

More Asian and Chinese Soup Recipes

This homemade tomato egg drop soup recipe has all the flavors you’d expect from a Chinese restaurant but much better and healthier. It has no cornstarch and is filled with silky threads of eggs in every spoon. With a handful of simple ingredients, once you master the technique to make the prettiest egg flower ribbons, feel free to customize this recipe with shiitake, tofu, shredded carrots…etc. Try it as a quick lunch option or a light appetizer before your favorite Asian main dishes, this light and healthy Chinese soup is bound to delight!

Tomato Egg Drop Soup recipe without cornstarch I Heart Umami.
5 from 10 votes
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Tomato Egg Drop Soup (Egg Flower Soup)

Prep Time: 3 mins
Cook Time: 15 mins
Total Time: 18 mins
Servings: 4 people
Author: ChihYu
Easy Tomato Egg Drop Soup Recipe (egg flower soup) is silky smooth. This homemade Chinese egg drop soup has no cornstarch and is Keto, Paleo, Whole30.
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  • 3 bulbs scallion, chopped and separate white and green parts
  • 8 oz. ripe vine tomatoes, about 2 medium and finely chopped
  • 1 tbsp avocado oil
  • Coarse sea salt, to taste
  • 2 to 2 ¼ cups chicken bone broth, I use store bought unsalted
  • 2 large eggs
  • 1.5 tsp arrowroot starch, skip if on keto
  • Toasted sesame oil, drizzle
  • Small handful chopped cilantro, optional


  • Chop the scallion and separate white and green parts. Finely dice the tomatoes and set them aside in a bowl.
  • Preheat a medium size soup pot over medium heat, add oil. Saute white scallion parts with two pinches of salt until fragrant, about 8-10 seconds. Take care not to burn them.
  • Add tomatoes and 2 pinches of salt. Saute for 2 to 3 minutes or until the tomatoes turn quite soft in texture.
  • Add broth and cover with a lid. Lower the heat to medium-low. Bring it to a gentle simmer and cook about 8 to 10 minutes total to extract more flavor from the tomatoes.
  • In the meantime, whisk the eggs in a measuring cup with spout until you can see small bubbles form. In a separate small bowl, xix well arrowroot and 2 tbsp water to make a slurry. If you are on keto, skip the slurry step.
  • Remove the lid and taste test the soup to adjust salt seasoning. Aim on the less salty side as the soup will taste saltier once it comes to room temperature.
  • Bring the soup to hot simmering and almost to a gentle boiling state. Stir the starch mixture one more time then slowly drizzle it into the broth, stir for about 30 seconds.
  • With one hand slowly drizzle in the eggs from higher up and the other hand quickly stir the soup constantly with chopsticks in the same circular motion to form fine egg flower ribbons.
  • Off heat, drizzle with toasted sesame oil and garnish with cilantro, if using, and green scallion parts. Serve hot or warm.


  • Use Takii’s umami mushroom powder seasoning to replace salt for even more flavor!
  • The exact salt quantity will depend on your personal taste preference and the salty level of your bone broth.
  • In Asia, it’s common to serve homemade egg drop soup without the starch thickener. Feel free to skip the starch to make the soup even lower in carb.
  • Try it with shiitake or organic tofu to create variety.
  • To make this soup vegetarian friendly, swap the chicken bone broth for vegetable broth, I recommend using Takii’s umami powder to season the broth for best flavor.


Serving: 1serving, Calories: 125kcal, Carbohydrates: 5g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 83mg, Potassium: 288mg, Fiber: 1g, Sugar: 2g, Vitamin A: 625IU, Vitamin C: 8mg, Calcium: 27mg, Iron: 1mg
Course: Appetizer
Cuisine: Asian, Chinese, Taiwanese
Keyword: easy egg drop soup, egg drop soup, egg drop soup recipe, Egg flower soup, homemade egg drop soup, Tomato egg drop soup
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Chinese Egg Drop Soup with Tomato I Heart Umami