Tomato Egg Drop Soup

Key ingredients

• Tomatoes: Ripe vine tomatoes are my go-to because they’re easy to find and reliably juicy. You can also use heirloom tomatoes when they’re in season. The key is ripeness: if they’re too hard, the soup will taste tart and sour with little juice. You want tomatoes that are juicy when cut, with a balance of sweetness and acidity that gives the broth depth.
• Chicken bone broth: Choose a broth you’d happily sip on its own. Store-bought works fine, but homemade is even better. Since saltiness varies a lot, taste as you go.
• Starch (optional): A little starch gives the broth a glossy, velvety texture. Tapioca, potato, or sweet potato starch all work here. Arrowroot is another option.

How to make tomato egg drop soup

1. Prep the veggies for the best flavor base
   Cut the tomatoes into small bite-sized pieces so they release more juice into the broth. Slice the scallions thin and keep the white and green parts separate—using the whites first builds flavor, while the greens are saved for garnish.
2. Sauté scallions without burning
   A quick 8–10 second sauté of the scallion whites with a pinch of salt gives the soup a fragrant base. Keep the heat at medium and don’t walk away—burned scallions will make the broth taste bitter.
3. Cook down the tomatoes until juicy
   Adding salt here helps draw out the tomato juices faster. You’ll know they’re ready when they look soft and saucy. This step is what gives the broth that signature tangy-sweet tomato flavor.

4. Simmer with broth to deepen flavor
   After adding the broth, cover and let it gently simmer for 8–10 minutes. This gives the tomatoes time to infuse into the broth and creates a richer, more layered taste instead of a thin, watery soup.
5. Prep eggs and slurry at the same time
   Whisking the eggs until you see bubbles gives them a lighter texture in the soup. Mix your starch with water until smooth—if it’s lumpy, it won’t thicken evenly later. Having both ready makes the final steps quick and stress-free.
6. Taste and adjust the seasoning
   Taste it now and don’t go too heavy on the salt. The flavor always tastes saltier once the soup cools down.
7. Thicken the broth for a silky texture
   The soup should be at a hot simmer—not a rolling boil, which can break up the eggs later. Slowly drizzle in the starch slurry while stirring for about 30 seconds. This gives the broth a light, velvety finish without turning it gloopy.

7. Stream the eggs for perfect ribbons
   Hold chopsticks (or a fork) against the spout of your measuring cup to guide the flow. Slowly stream the eggs in from the center outward in circles, pouring from higher up. Let them sit for a few seconds before gently stirring in circles—this is the secret to egg ribbons that don’t disappear, clump, or turn into wisps.
8. Finish with sesame oil and garnish
   Turn off the heat, then drizzle sesame oil so it stays nutty and fragrant. Top with scallions or cilantro, and serve warm or at room temp.

What to serve with Chinese tomato egg soup

This light and cozy egg flower soup makes a great starter for any weeknight dinner. You can enjoy it on its own or pair it with a few easy dishes for a more satisfying meal.

• Protein dishes: Try it with Three Cup Chicken, Taiwanese Braised Minced Pork with Rice, or a quick Mongolian Shrimp for a balanced and flavorful spread.
• To make it more hearty: Add some boiled noodles right into the soup, serve with crispy rice paper dumplings on the side, or pair it with chicken wontons for a comforting bowl.

Try these Chinese tomato dishes next!

If you love the bright, savory flavor of tomatoes in soup, here are more dishes you’ll enjoy. Each one brings a slightly different take on tomato-based comfort food.

• Tomato egg stir fry with shrimp, a Taiwanese-style classic with soft, fluffy egg scramble bites.
• Vietnamese tomato beef soup, rich and deeply savory with a homestyle touch.
• Quick chicken pho tomato soup, a fast and cozy option when you’re craving noodles.