Go Back
Print Recipe
5 from 2 votes

2. Tomato egg drop soup

In China, egg drop soup is more than just egg and broth. We usually make it versatile by adding different ingredients to it: such as tomato, spinach, seaweed, meat slices, and Goji berry (枸杞). Let me show you how to make the tomato egg drop soup.


  • 2 tomatoes peeled and cut into chunks
  • 1 clove of garlic grated
  • 1 tsp of ginger finely diced
  • 1/2 tbsp of diced white of the spring onion
  • 2 tsp of cooking oil
  • 1 tsp of salt or to taste
  • 1 tsp of sugar
  • 3 cups of chicken stock
  • 1.5 tbsp of cornstarch + 3 tbsp of water
  • 2 eggs well beaten
  • diced spring onion for garnish


  • Add 2 tsp of cooking oil to the wok along with some aromatics - grated garlic, ginger, and some diced white parts of the spring onion. Stir until fragrant.
  • Add the tomato chunks along with the sugar and salt. Saute for a couple of minutes or until you see some tomato juice coming out.
  • Pour in 3 cups of chicken stock and bring to a simmer. Thicken the soup with cornstarch water.  Turn off the heat and stir in the beaten egg.
  • Serve it in a bowl. Sprinkle some spring onion.
  • This is the style that my family makes all the time; it has a little touch of sweet and sour taste from the tomato.