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Tomato Egg Drop Soup is a classic Chinese soup that is delicious and also easy to make! Tomato wedges and wispy beaten eggs in chicken broth.

You might think I’m being creative by adding tomatoes, but I did not come up with this – this is actually a super common Chinese soup (番茄蛋花湯 in Chinese).

I used to have it in restaurants in Taiwan all the time, and often my mom will make it at home, which was of course the yummiest! This is her Tomato Egg Drop Soup recipe.

What is Tomato Egg Drop Soup?

Egg drop soup is a Chinese soup of wispy beaten eggs in chicken broth. Tomato egg drop soup adds another layer of flavor to the soup by adding tomatoes!

Is Tomato Egg Drop Soup Healthy?

This soup is not only easy to make and tasty, but it is also very healthy. The main pats of it are tomatoes, eggs, and chicken broth.

Tomatoes are full of nutrients including Vitamin C, Potassium, Vitamin K1, and Folate (Vitamin B9). It’s great for heart health, cancer prevention, and skin health.

Eggs are also very nutritious, not only is it a great source of protein, but it is also very nutrient dense. Eggs are high in Selenium, Phosphorus, Choline, Vitatmin B12, and other antioxidants that keep you healthy! It also raises your good cholesterol!

How long is egg drop soup good in the fridge?

This soup will last about 3-4 days in the fridge.

You can reheat it on the stove top by stirring occasionally – the timing will depend how much is left so just keep an eye on it.

You can also microwave it in a microwave safe bowl for about a minute or two.

I do not recommend freezing this soup because the eggs will become tough and rubbery.

How to make Tomato Egg Drop Soup

Ingredients

• 3 small tomatoes, cut in to chunks
• 2 eggs, beaten
• 4 cup chicken broth
• Salt, as desired
• 1/2 tbsp sesame oil
• 1 scallion, chopped
• (Optional) 1.5 teaspoons cornstarch, mixed well with 2 tablespoons water

Instructions

For preparation, cut small tomatoes to smaller chunks, beat 2 eggs, and chop the scallions. In a separate bowl, mix starch of choice with 2 tbsp of water.

Boil chicken broth in a medium pot.

Add tomatoes and cook for 2 minutes.

If you like your soup to be thicker, you’re going to want to add the cornstarch (or arrowroot or potato starch) mixed with water and stir. Traditionally, egg drop soups (and many other Chinese soups) are not ‘thickened’ as much as their American counter parts. So, I usually just skip this step, but it is up to you.

Remove the pot from heat. I usually just set it on another non-heated stove. We want the soup to not be boiling and cool a little for the next step

Slowly pour the beaten eggs in to the soup. Using chopsticks or forks, slowly stir the eggs.

The eggs will cook and look like long yellow and white strands.

Add sesame oil, salt to taste, and mix well. Sprinkle the chopped scallions at the end so that it remains fresh green.

Stir well and serve!

If you’re looking for some delicious food to go with this soup, check out this super easy fried rice with chicken and frozen veggies – recipe here!

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