Tomato Egg Drop Soup Recipe

Tomato Egg Drop Soup is a cozy, comforting dish that’s both nourishing and simple to make. It’s one of my all-time favorite soups—light yet full of flavor, with silky ribbons of egg and juicy tomatoes in a fragrant broth. To take it up a notch, we’re also going to make a quick and clean chicken stock from scratch—it’s easy and adds incredible depth. Whether you’re feeling under the weather or just want something warm and wholesome, this easy recipe delivers every time.

Tomato Egg Drop Soup Recipe

Serves: 6
Prep time: 5 minutes
Cook time: 30 minutes

For the chicken stock:
12 cups water, divided
½ pound chicken bones (with some meat attached)
6 thin slices ginger

For the soup:
5 tomatoes, cut into 1-inch cubes
4 stalks scallions, white and green parts separated and minced
6 eggs
1 teaspoon rice vinegar, divided
2 tablespoons cooking oil
½ teaspoon sea salt (or to taste)
½ teaspoon sugar
½ teaspoon white pepper
3 tablespoons cornstarch
3 tablespoons water
Drizzle of sesame oil

Tomato Egg Drop Soup Instructions

1. Make the chicken stock:

• In a large pot over high heat, add 6 cups of water and the chicken bones. Cover, bring to a boil, and let boil for 3 minutes.
• Drain and discard the water to remove impurities and gamey flavor.
• Return the bones to the pot and add the remaining 6 cups of water and ginger. Cover, bring to a boil, then reduce to low heat and simmer for 20 minutes.

2. Prep the ingredients:

• Cut the tomatoes into 1-inch cubes.
• Mince the scallions, keeping white and green parts separate.
• Crack the eggs and separate them into two bowls.
• Whisk ½ teaspoon rice vinegar into the egg yolks and ½ teaspoon into the egg whites.

3. Infuse the oil:

• In a small pan over low heat, add olive oil and the white parts of the scallions.
• Cook until aromatic, about 1 minute. Set aside.

4. Make the soup:

• After the stock has simmered for 20 minutes, discard the chicken bones, ginger, and any foam or impurities.
• Turn the heat to high and add the tomatoes. Cook until softened, about 3 minutes.
• Season with salt, sugar, white pepper, and the scallion-infused oil.

5. Thicken the soup:

• In a small bowl, mix together 3 tablespoons cornstarch with 3 tablespoons water to make a slurry.
• Slowly pour the slurry into the soup in a circular motion and stir until thickened.

6. Add the eggs and finish:

• Bring the soup back to a boil. Slowly pour in the egg whites in a circular motion, stirring gently.
• Repeat with the egg yolks.
• Top with the green parts of the scallions and a drizzle of sesame oil.
• Serve warm.

Tips & notes

• Use homemade stock: Boiling and rinsing the bones first helps create a cleaner-tasting broth without impurities.
• Separate the eggs: Dividing the yolks and whites creates two different textures and colors in the soup, adding visual appeal and depth.
• Add vinegar to eggs: A touch of rice vinegar helps to create silkier ribbons.
• Adjust seasoning to taste: Depending on the tomatoes’ acidity, you may want a bit more sugar or salt.
• Optional shortcut: If short on time, use low-sodium chicken broth instead of homemade stock, and simmer the tomatoes longer to enhance flavor.