By Tomato Egg Drop Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Tomato Egg Drop Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Tomato Egg Drop Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 medium tomatoes, diced
3 cups chicken or vegetable broth
2 large eggs, beaten
1 tablespoon vegetable oil
1 teaspoon ginger, minced
1 teaspoon soy sauce (optional)
1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
1/4 teaspoon sugar (to balance acidity)
Salt and black pepper to taste
2 green onions, finely chopped (for garnish)
PREPARATION STEPS
Prepare the Tomatoes:
Heat the vegetable oil in a medium saucepan over medium heat. Add the diced tomatoes and cook for 3–4 minutes until softened and slightly caramelized.
Simmer the Broth:
Add the minced ginger and sauté for 30 seconds until fragrant
Pour in the chicken or vegetable broth, soy sauce (if using), sugar, salt, and pepper
Bring the mixture to a gentle boil.
Thicken the Soup (Optional):
If you prefer a slightly thicker soup, stir in the cornstarch slurry and let it simmer for 1–2 minutes until the broth thickens.
Create the Egg Ribbons:
Reduce the heat to low and slowly drizzle the beaten eggs into the soup in a thin, steady stream while stirring gently with a fork or chopsticks
This will create delicate egg ribbons.
Serve:
Ladle the soup into bowls and garnish with chopped green onions. Serve hot and enjoy!
Pro Tips:
For extra flavor, add a dash of sesame oil or chili oil before serving.
If you want a heartier soup, toss in some tofu cubes or cooked noodles.
Use ripe, fresh tomatoes for the best flavor, or substitute with canned diced tomatoes if needed.
Nutritional Information:
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Calories: ~150 kcal per serving | Servings: 2
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
