Tomato Egg Drop Soup
Light, comforting soup with fresh tomato, silky ribbons of egg, ginger, and pepper. It comes together quickly and makes a warm, satisfying side for lunch or dinner without feeling too heavy.
For 4 servings
- prep · ~10 min
Prep the soup ingredients.
1.Chop the tomato finely.2.Grate the ginger and mince the garlic.3.Beat the eggs in a bowl until smooth.4.Mix the cornstarch with 2 tbsp water to make a lump-free slurry.5.Chop the spring onion and keep it ready. - saute · ~1 min
Cook the aromatics.
1.Heat the oil in a saucepan over medium heat.2.Add the ginger and garlic.3.Stir for 30 seconds until fragrant without letting them brown. - boil · ~7 min
Boil the tomato base.
1.Add the chopped tomato and cook for 2 minutes until slightly soft.2.Pour in the water and stir in the soy sauce, salt, and black pepper.3.Bring the soup to a gentle boil. - simmer · ~2 min
Thicken the soup lightly.
Stir the cornstarch slurry again, then pour it into the simmering soup in a thin stream. Cook for 1 to 2 minutes, stirring gently, until the soup looks lightly glossy.
- mix · ~1 min
Make the egg ribbons.
Lower the heat so the soup barely simmers. Stir the soup in one direction and slowly drizzle in the beaten egg to form delicate ribbons.
TIPKeep the soup at a gentle simmer, not a hard boil, so the egg stays silky. - garnish
Finish with spring onion.
Add most of the spring onion and give the soup one gentle stir. Save a little for the top.
- serve
Serve the soup hot.
Ladle into cups and scatter the remaining spring onion over each serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe tomatoes so they break down quickly and give the broth a fuller sweet-tart flavor.
- 2Do not let the ginger and garlic brown; browned aromatics can make this light soup taste harsh.
- 3Stir the cornstarch slurry again right before adding, since it settles fast and can thicken unevenly.
- 4For fine egg ribbons, keep the soup at a bare simmer and pour the egg in a thin, steady stream.
- 5If you prefer a clearer soup, let the tomatoes simmer a minute longer before adding the slurry.
- 6This soup is best eaten fresh; reheating too hard can toughen the egg and dull the tomato flavor.
Adapt it for your goals.
Vegetarian-stock
Replace the water with light vegetable stock for a deeper, more savory broth while keeping the soup meat-free.
low sodiumLow-sodium
Reduce the soy sauce and salt, then rely on extra ginger, garlic, and spring onion for flavor if you want a lighter seasoning profile.
tofu addedTofu-added
Add small cubes of soft tofu after the soup thickens for a heartier bowl with extra protein and a softer texture.
spicySpicy
Stir in a little white pepper or chili oil at the end for gentle heat that complements the tomato and egg.
Why this is on our healthy list.
Light Yet Satisfying
This broth-based soup uses very little oil, making it comforting and filling without feeling heavy.
Protein from Eggs
The beaten eggs add protein and richness, helping turn a simple tomato broth into a more sustaining dish.
Tomato-Rich Base
Tomatoes bring natural acidity, color, and beneficial plant compounds while keeping the soup fresh-tasting.
Aromatic Digestive Support
Ginger and garlic add bold flavor and are traditional soup ingredients often appreciated for their warming, soothing character.
Frequently asked questions
The soup was likely boiling too hard or the egg was poured in too quickly. Keep it at a gentle simmer, stir in one direction, and drizzle slowly.
