This Tomato Egg Drop Soup is a delicious vegetarian soup that is customizable and filling! For best results, use in-season or heirloom tomatoes!
Egg drop soup is most commonly associated with Chinese cuisine, especially delicious Chinese-American takeout spots. But many cultures have their own version of egg drop soup, from Italian stracciatella to Polish lane kluski. However, with the ubiquity of Chinese egg drop soup that is so beloved in American culture, I developed this recipe with Chinese flavors in mind. It’s not an authentic version by any means – instead, a mostly Chinese-inspired dish with a nod to my Italian roots.
There’s a reason egg drop soup is a staple in many cultures. It’s a dish that’s both incredibly simple to make but still bursting with flavor. To maximize the flavor in this recipe, I highly recommend using in-season, summer tomatoes.
I first was introduced to the idea of an egg drop soup from one of my favorite TikTok creators, Katie of @babytamago. She made a video post about it and it looked SO. GOOD. I immediately went in my kitchen to whip up my own version of this idea, with excellent results (if I do say so myself!). The Chinese flavors definitely come through with the sesame oil, scallions, and soy sauce; but the tomato and basil are an homage to my 1/4 Italian roots. This melding of flavors is salty, savory, and jam-packed with umami.
For more tomato recipes, check these out!
Tomato Egg Drop Soup FAQs
Is this tomato egg drop soup vegetarian?
Yes, it is! However, you can use any type of broth you like, or add in any fixings you like.
Can I make this tomato egg drop soup with heirloom tomatoes?
Absolutely! This would be a delicious application for heirloom tomatoes.
What is the difference between tomato egg drop soup and egg drop soup?
Simple – classic egg drop soup doesn’t use tomatoes! But tomatoes add a deliciously savory and umami note that really contrasts well with the rich eggs and oil.
Is tomato egg drop soup healthy?
Yes, tomato egg drop soup can be a healthy option. Vegetable-based soups are generally rich in vitamins and minerals, like from tomatoes, scallions, and herbs.. You can make it even healthier by adding more vegetables and lean protein, if you’d like.
How can I make the soup thicker?
For a thicker soup, whisk a tablespoon of cornstarch with a little water or broth and add it to the pot before swirling in the eggs. This will create a slight thickening without compromising the texture. However, if you don’t have cornstarch, not to worry! This recipe is still delicious without it.
My egg ribbons aren’t forming properly. What went wrong?
There are a couple of reasons why your egg ribbons might not be forming. First, the broth might be too hot – make sure it’s simmering gently, not boiling. You also might be pouring in the eggs in too quickly. Try drizzling them slowly in a thin stream while stirring constantly.
Can I make this soup ahead of time?
Tomato egg drop soup is best enjoyed fresh because eggs can become tough if reheated. However, you can prepare the soup base in advance and store it in the refrigerator for a day or two. Then, simply reheat the base and add the eggs when you’re ready to serve.
Tomato Egg Drop Soup
Ingredients
- 1/2 Tbs Olive Oil
- 1 Tsp Sesame Oil
- 1 Pint Cherry Tomatoes about 2 cups (see notes)
- 2 Cloves Garlic minced
- 2 Tbsp Tomato Paste
- 6 Cups Vegetable Stock or stock of choice
- 1 Tsp Dried Ginger
- 2 Tbsp Soy Sauce
- 1/4 Lb Noodles of choice optional
- 4 Eggs
- 2-3 Scallions sliced
- Sesame Seeds for garnish
- Fresh Basil for garnish
Instructions
- To start, prep all your veggies – cut up tomatoes, mince garlic, cut up scallions, etc.
- Prep your eggs by breaking them all into a bowl and whisking them until the whites and yolks are homogenous. Set aside.
- Bring your olive oil and sesame oil to medium-low heat in a soup pot. Once hot, add in the tomatoes and stir occasionally until tomatoes are cooked down, about 4-5 minutes or so. Keep the pot covered between stirs.
- Then, add in the garlic and cook for another minute. Leave the pot uncovered. We want the garlic to be mellowed but not browned.
- Add in the tomato paste and stir around.
- Then, add in the vegetable stock, soy sauce, and ginger and stir.
- Cover the pot and let simmer for 5 minutes.
- Optional – add in your noodles of choice here and cook for 30 seconds less than the package directs.
- 30 seconds before your pasta should be done cooking, start swirling the soup around with your spoon until you make a whirlpool. Slowly stream in the whisked eggs in a thin stream, stirring constantly, until all eggs are cooked. You should be left with thin ribbons of egg in your soup.
- Take the pot off heat and garnish with scallions, fresh basil, and sesame seeds, if you'd like.
- Enjoy!
Notes
- Either serve this soup immediately, or cook up until the steps where you add in the noodles and eggs. If serving later, reheat the tomato soup mixture then add in the noodles and eggs right before serving.
P.S.
For more recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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