Tomato Egg Drop Soup (15 Minutes ONLY!)

HEALTHY and HEARTY Tomato Egg Drop Soup ready in less than 15 minutes!

Tomato Egg Drop Soup is affordable, easy, and super healthy, one of my favorite soups to make for lunch.

Every family has their variation of tomato egg drop soup, but here is my go-to recipe since university.

PRO-TIP: if you want to make it a perfect meal, prepare noodles on the side and soup over the noodles for the perfect winter dinner. 

I make Tomato Egg Drop Soup at least two times a week because it is THAT convenient.

All you need is green onion, tomato, egg, white pepper, and your favorite stock. I love that Tomato Egg Drop Soup is super filling and also healthy.

You can prepare the soup for lunch and also have it as a side dish for dinner.

I LOVE pairing my tomato egg group soup with homemade dumplings for the PERFECT weeknight dinner that takes less than 10 minutes!

Here are a few secret tips for the perfect egg droplets for your Tomato Egg Drop Soup every single time: 

• Use corn starch or tapioca starch to thicken the broth. Make sure to always thoroughly combine the starches with COLD water to prevent them from clumping. 
• Turn OFF the heat before adding in the egg mixture. With the heat off, it will prevent the egg from overcooking and clumping up. You want the texture to be silky, not lumpy.
• Pour the egg up HIGH while SWIRLING, so the egg droplets are separated. 
• Give the egg sometimes to set before mixing; this way, it will be strands of egg droplets versus scrambled egg soup. 
• OPTIONAL: If you are serving guests, you can separate the egg yolk and egg white for a better presentation; however, taste-wise is better when the eggs are mixed.

Do you want more EASY Vegetarian Recipes? Here are some of the go-to weeknight recipes that I love!

• Din Tai Fung Egg Fried Rice (20 Minutes!)
• Spicy Garlic Potato (EXTRA CRISPY Tips!)
• Creamy Mushroom Udon (20 Minutes ONLY!)
• Soy Sauce Pan-fried Noodles (15 Minutes!)

Ingredients 

• 4 medium Tomatoes (chopped) 
• 3 Eggs 
• 1 tsp of White Pepper 
• 2 Green Onion (chopped) 
• 5 cups of Chicken Stock or Vegetable Stock 
• 2 tbsp of Corn Starch
• 4 tbsp of Cold Water
• Salt & White Pepper 

1. In a large bowl, mix eggs, 1 tsp of white pepper, and salt. 
2. Drizzle oil into a pot, add in the tomato. Turn the heat to medium-high and saute together for 2-3 minutes. 
3. Add in the white parts of the green onion, and saute for another 1-2 minutes.
4. Pour in chicken stock or vegetable stock, let it simmer for another 1-2 minutes.
5. Next, add in corn starch and water mixture, mix; if you want a thicker consistency, add more corn starch and water mixture. 
6. Turn the heat off, drizzle in the egg from HIGH while swirling 
7. Let the eggs sit for 30 seconds and mix 
8. Depending on the stock of your choice, you can season with more salt and white pepper to taste. 
9. Finish by adding green onion; enjoy! 

Print

Tomato Egg Drop Soup

HEALTHY and HEARTY Tomato Egg Drop Soup ready in less than 15 minutes! Tomato Egg Drop Soup is affordable, easy, and super healthy, one of my favorite soups to make for lunch. Every family has their variation of tomato egg drop soup, but here is my go-to recipe since university. PRO-TIP: if you want to make it a perfect meal, prepare noodles on the side and soup over the noodles for the perfect winter dinner.

Prep Time5 mins

Active Time10 mins

Total Time15 mins

Course: Appetizer, Breakfast, Main Course, Side Dish, Snack, Soup

Cuisine: American, Asian, Chinese, Taiwanese

Keyword: 10 Minute Recipe, 20 Minute Recipes, Asian Food, Asian Recipe Easy, Asian Recipes for Dinner, Chinese Food, dinner Ideas, Easy, Easy Recipes, Healthy, Healthy Asian Recipes, One Pot Dinner, QUICK RECIPES, soup, Taiwanese Food, Taiwanese Recipes, VEGETARIAN, Vegetarian Recipes

Yield: 4 People

Materials

• 4 medium Tomatoes chopped
• 3 Eggs
• 1 tsp of White Pepper
• 2 Green Onion chopped
• 5 cups of Chicken Stock or Vegetable Stock
• 2 tbsp of Corn Starch
• 4 tbsp of Cold Water
• Salt & White Pepper

Instructions

• In a large bowl, mix eggs, 1 tsp of white pepper, and salt.
• Drizzle oil into a pot, add in the tomato. Turn the heat to medium-high and saute together for 2-3 minutes.
• Add in the white parts of the green onion, and saute for another 1-2 minutes.
• Pour in chicken stock or vegetable stock, let it simmer for another 1-2 minutes.
• Next, add in corn starch and water mixture, mix; if you want a thicker consistency, add more corn starch and water mixture.
• Turn the heat off, drizzle in the egg from HIGH while swirling
• Let the eggs sit for 30 seconds and mix
• Depending on the stock of your choice, you can season with more salt and white pepper to taste.
• Finish by adding green onion; enjoy!

Notes

PRO-TIP: if you want to make it a perfect meal, prepare noodles on the side and soup over the noodles for the perfect winter dinner.