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5.0 from 9 votes

Tomato Egg Soup

In our family, Chinese egg soup is a beloved staple, and this Tomato Egg Drop Soup is one of our favorites. It is great for a light lunch or dinner. While the recipe includes tomatoes, it can easily be adapted with other vegetables. Pair it with crunchy crackers or a slice of crusty bread for a complete meal. 🍅🥚🍲

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 148 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 small fresh garlic clove , grated
  • 1 teaspoon fresh ginger , grated
  • 2 medium-sized tomatoes , chopped into bite-sized pieces
  • 3 green onions , chopped (white and green parts separated)
  • ¼ teaspoon ground black or white pepper
  • 4 teaspoons cornstarch
  • ⅛ teaspoon turmeric powder (optional, for color)
  • 1 tablespoon Knorr Granulated Chicken Bouillon
  • 3 large eggs , beaten
  • 1-2 cups canned or frozen corn , drained
  • 1 teaspoon sesame oil , optional
  • 4 cups water , plus 2 tablespoons
  • kosher salt , as needed

Instructions

    Cup of Yum
  1. Heat oil in a medium pot over medium heat. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds, or until fragrant but not browned.
  2. Stir in the tomatoes, turmeric, black pepper, and chicken bouillon. Cook for 2 to 3 minutes, until the tomatoes are blistered.
  3. Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 8 to 10 minutes to blend the flavors.
  4. Meanwhile, mix cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Gradually add this mixture to the soup, stirring constantly. Simmer for 1 minute to slightly thicken.
  5. In the same bowl used for the cornstarch, beat the eggs with a pinch of salt. Slowly pour the beaten eggs into the soup through the tines of a fork, creating ribbons. Allow the eggs to set for a few seconds before gently stirring to your desired consistency. Avoid boiling to prevent curdling.
  6. Stir in most of the green parts of the sliced green onions, saving some for garnish. Taste and adjust the seasoning with salt if needed.
  7. Ladle the soup into bowls and garnish with the remaining green onions. Serve hot.

Notes

  • How to Store & Reheat
  • How to Store & Reheat
  • Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
  • To reheat the soup, use a saucepan over medium-low heat or a microwave. Stir occasionally until the soup is heated through. Be careful not to overheat, as this can make the egg ribbons tough. Serve immediately once warmed.
  • Make Ahead & Freeze
  • Make Ahead & Freeze
  • Tomato Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated. 
  • Tomato Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.