If you are in a time crunch but need to get lunch or dinner on the table, then this quick tomato egg drop soup is perfect for you! This recipe is so easy to make, filling, and oh so delicious! I made a big batch of this and had it for lunch throughout my busy week!
This tomato egg drop soup screams authentic Chinese, and it is commonly seen of Chinese households dinner tables. One of my favorite Chinese dishes is a tomato and egg stir fry, and it was actually one of the first things I’d ever leaned to make! I have a recipe on my blog, here, but I added some noodles because I love noodles!
This recipe is naturally pretty low in carbs, however you can totally add some ramen noodles or rice noodles! If not this soup is still super filling!
Key ingredients for this tomato egg drop soup:
- Yes you need eggs for egg drop soup.
- Chicken stock
- This makes the soup a little more flavorful compared to using water! You can also you veggie stock and keep it vegetarian.
- I used roma tomatoes, however I did use some extra tomatoes since they are smaller than normal tomatoes.
- Green onion and garlic
- Garlic and onion add a touch of freshness to the soup!
- White pepper
- White pepper is my favorite seasoning when it comes to Asian cooking. A lot of recipes don’t call for white pepper, but I think it adds such a unique flavor!
- Soy sauce
- This adds a deep color and salty, umami flavor!
- This helps balance out the acidity from the tomatoes! This can be subbed with coconut sugar or you can leave it out to keep it sugar free.
- Corn starch
- Corn starch makes the soup thicker and glossier!
Quick Tomato Egg Drop Soup
- 4 eggs
- 6 cups chicken broth
- 2 large tomatoes diced
- 2 stalks green onion
- 2 cloves garlic minced
- 2 tbsp low sodium soy sauce
- 1 tsp sugar
- ½ tsp white pepper
- 1 tbsp corn starch
- 2 tbsp olive oil
- Start by prepping the green onion, garlic and tomatoes.
- In a large pot, add in the olive oil and cook the garlic and green onion for 1 minute. Then add in the diced tomatoes, and cook until the tomatoes have softened, 5-6 minutes.
- Add in the chicken broth, white pepper, salt, soy sauce, and sugar.
- Using a ladle swirl the soup to create a whirlpool and slowly add in the cornstarch followed by the whisked eggs. The eggs should be fully cooked within seconds.
- Fill some bowls and serve!