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.

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• What is Tomato Egg Drop Soup?
• Is Tomato Egg Drop Soup Healthy?
• How long is egg drop soup good in the fridge?
• How to make Tomato Egg Drop Soup
• Ingredients
• Instructions
• Notes
• Recommended Products
• Did you like this recipe?
• Substitutions & Variations
• Storage and Reheating Tips
• More Tasty Egg Drop Soups to Try!
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• More Delicious Chinese Soup Recipes!

You might think I'm being creative by adding tomatoes, but I didn’t make this up — Tomato Egg Drop Soup (番茄蛋花湯) is a common and beloved Chinese soup.

I used to have it all the time at restaurants in Taiwan, and my mom often made it at home. Of course, hers was always the best! This recipe is based on how she made it.

What is Tomato Egg Drop Soup?

Tomato Egg Drop Soup is a variation of classic Chinese Egg Drop Soup — a comforting dish where beaten eggs are swirled into hot broth to create wispy strands.

Adding tomatoes gives it an extra layer of savory-sweet flavor and a beautiful color. You can use tomato wedges for a lighter broth, or chopped tomatoes for a deeper, more tomato-rich version — it’s really up to you!

Is Tomato Egg Drop Soup Healthy?

Yes! This simple soup is not only comforting and flavorful — it's packed with nutrients from just a few wholesome ingredients:

• Tomatoes
  Rich in Vitamin C, potassium, folate (B9), and antioxidants like lycopene, which support heart health, skin, and immune function.
• Eggs
  A great source of high-quality protein and nutrients like selenium, phosphorus, choline, and vitamin B12. Eggs also help raise your “good” HDL cholesterol.
• Chicken Broth
  Provides hydration, minerals, and a savory base that’s low in calories but full of flavor.

This soup is naturally gluten-free, low carb, and fits many diets like keto, paleo, and Whole30 (with slight tweaks).

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
• 1 teaspoon sugar
• Salt, as desired
• ½ tablespoon 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 tablespoon 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 into the soup. Using chopsticks or a fork, gently stir the eggs.

Tip: Avoid over-stirring! You want to create delicate wispy strands, not a cloudy soup. Make sure the soup is hot but not boiling when you add the eggs — if it's too hot, they’ll break apart too much.

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

Stir well and serve!

Substitutions & Variations

• Broth: Try veggie broth for a vegetarian version, or bone broth for extra nutrients.
• Thickener: You can use arrowroot or potato starch for Paleo/Whole30; skip for Keto or thinner soup.
• Add-ins: Soft tofu, bok choy, spinach, or cooked chicken or shrimp can make it heartier.
• Tomatoes: Chopped fresh, cherry tomatoes, or even canned crushed tomatoes work. If you like the soup to have more tomato flavor you can add the chopped or crushed versions! Here's an example of one where I roughly chopped the tomatoes:

Storage and Reheating Tips

Fridge:
Tomato Egg Drop Soup keeps well in the refrigerator for 3 to 4 days. Store it in an airtight container.

Reheating:

• Stovetop: Reheat over medium heat, stirring occasionally until warmed through.
• Microwave: Heat in a microwave-safe bowl for 1–2 minutes, stirring halfway through.

Freezing:
Not recommended. The eggs can become rubbery or separate after thawing, which affects the texture.

More Tasty Egg Drop Soups to Try!

While Tomato Egg Drop Soup (番茄蛋花湯) is one of my all-time favorites, there are plenty of other delicious variations you can enjoy too!

Classic Egg Drop Soup

Simple, comforting, and quick to make — this is the classic egg drop soup recipe you’ll want to master. Chicken broth, eggs, and a touch of green onion come together in a light, flavorful soup.

Seaweed Egg Drop Soup

This Seaweed Egg Drop Soup is just like the classic egg drop soup but with the addition of dried seaweed, which adds an extra layer of umami and nutrition. A popular choice in many Chinese households!

Chicken Egg Drop Soup with Shiitake Mushrooms

Looking for something a little heartier? This variation features shredded chicken and earthy shiitake mushrooms, simmered in chicken broth with wispy eggs. Cozy and satisfying.

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More Delicious Chinese Soup Recipes!