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Tomato Egg Drop Soup

A comforting soup featuring tender tomato wedges and silky egg ribbons in a savory broth.

20 minEasyServes 495 cal/serving

ChineseSoupStovetopVegetarianLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeAlcohol-Free

Ingredients

  • 1 tbsp neutral cooking oil
  • 2 cups Roma tomatoes, wedged
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 3 large eggs, beaten
  • 1 tsp toasted sesame oil
  • 1/4 cup green onions, sliced

Instructions

  1. 1

    Heat 1 tbsp neutral cooking oil in a medium pot over medium heat.

  2. 2

    Add 2 cups wedged Roma tomatoes and sauté for 3 minutes until softened and juices release.

  3. 3

    Pour in 4 cups vegetable broth, add 1/2 tsp salt and 1/4 tsp ground white pepper, then bring to a boil.

  4. 4

    In a small bowl, whisk 2 tbsp cornstarch and 2 tbsp cold water together, then stir the slurry into the boiling soup to thicken.

  5. 5

    Reduce heat to low, stir soup in a gentle swirl, and slowly drizzle in 3 beaten large eggs to form delicate ribbons.

  6. 6

    Turn off heat, stir in 1 tsp toasted sesame oil, and garnish with 1/4 cup sliced green onions before serving.

Questions

How long does Tomato Egg Drop Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Tomato Egg Drop Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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