Tomato Egg Drop Soup is a comforting classic in Chinese home cooking — simple, nourishing, and full of flavor. The broth is infused with the natural sweetness and tang of fresh tomatoes, while silky ribbons of egg swirl through, creating a delicate texture that feels both light and satisfying. A touch of green onion adds freshness, and the gentle seasoning lets the ingredients shine.
This soup is beloved for its ease: just a handful of everyday ingredients come together in minutes, making it perfect for busy weeknights or a quick, wholesome lunch. It’s often enjoyed with steamed rice or as part of a larger meal, but it stands beautifully on its own as a bowl of warmth and comfort.
Ingredients
- 500g tomatoes, chopped
- 3 eggs
- 1 tsp white pepper
- 30g green onions, chopped
- 1.2 liters chicken or vegetable stock
- 20g cornstarch
- 50 ml cold water
- Salt, to taste
Instructions
- In a bowl, beat eggs with white pepper and a pinch of salt.
- Heat a little oil in a pot.
- Add tomatoes and sauté on medium-high heat for 2–3 minutes until softened.
- Add the white parts of green onion.
- Cook for another 1–2 minutes.
- Pour in the stock.
- Bring to a simmer for 1–2 minutes.
- Mix cornstarch with water, pour into soup and stir.
- Simmer until slightly thickened.
- Turn heat to low and slowly drizzle in beaten eggs while gently stirring.
- Let eggs set for 30 seconds, then lightly stir.
- Season with salt and extra white pepper if needed.
- Add green onion tops.
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