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–+ servings
Two bowls of tomato egg drops soup garnished with cilantro.
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5 from 1 vote

Tomato Egg Drop Soup

Easy and ready in 15 minutes -- this comforting and flavorful tomato egg drop soup can even become a super quick meal when you add some noodles to the mix!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: Chinese
Servings: 4 servings
Calories: 58kcal
Author: Edwina

Ingredients

  • 1 tbsp sesame oil or other kinds of oil of your choice.
  • ½ fresh shallot thinly sliced, see note if you have crispy fried shallots.
  • 1 large ripe tomato cut into 8 wedges
  • 1 tablespoon rice cooking wine optional
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 3 cup water or chicken/vegetable broth
  • 2 egg
  • 1 scallion chopped
  • cilantro chopped

Instructions

  • In a small soup pot, add sesame oil, sliced shallot and sauté over medium low heat until the shallot starts to turn brown, about 2 minutes. Skip this step if you are using crispy fried shallot.
  • Add in tomato wedges, cook until the edges are softened, about 1 minute each side.
  • Add rice cooking wine, soy sauce and ketchup. Stir and cook for 30 seconds or until it's aromatic.
  • Add water or chicken/vegetable broth, turn the heat up to medium and bring it to a boil.
  • Meanwhile, beat the eggs and set it aside.
  • Once the soup is boiling, slowly add in the egg mixture in a swirling motion, gently move the egg around, turn off the heat, and season with salt to taste.
  • Top with chopped scallion and cilantro and serve warm.

Notes

  • Tomato is the key ingredient in this dish, so use a fresh and ripe one for the best flavor.
  • If you have crispy fried shallots on hand, you can skip the first step and just add a hand full (around 2 tablespoon or to taste) of crispy fried shallots at the end.
  • You can add some noodles to make it into a complete meal.
  • Replace water with chicken stock or vegetable stock to deepen the flavor of the soup. I usually like to add a teaspoon of chicken base.
  • I personally like my egg a bit chunkier in the soup, but if you like it thinner and more scattered, stir the soup to make a swirl before slowly pouring in the egg, and then use your chopstick to move the egg around a little before turning off the heat.

Nutrition

Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 984mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg