Quick Tomato Egg Drop Soup
西红柿鸡蛋汤 · pan chinese cuisine · Across China
Tomato egg drop soup is an everyday Chinese comfort dish with soft egg ribbons suspended in a light, tangy tomato broth.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Prepare the tomato, aromatics, and beaten egg. Heat the oil until shimmering and fry the aromatics for 30 seconds.
✅ Done when: The aromatics smell fragrant without browning.
Watch out: Do not let the garlic scorch.
- 2
Step 26 min
High heatAdd the tomato and stir-fry for 1 minute, then add the water and salt and bring to a full boil.
✅ Done when: The tomato has softened at the edges and the broth is actively boiling.
Watch out: Use a pot with enough headroom for the egg.
- 3
Step 31 min
Medium heatStir the broth into a gentle circle and pour in the egg in a thin stream. Wait a few seconds, then gently separate and cook the ribbons to 71°C.
✅ Done when: The egg reaches 71°C and forms soft opaque ribbons with no raw liquid egg.
Watch out: Aggressive stirring breaks the egg into tiny curds.
- 4
Step 41 min
Low heatAdd optional MSG and sesame oil, simmer for 30 seconds, taste, and turn off the heat.
✅ Done when: The broth is balanced and the egg is fully set.
Watch out: Add more salt only after the soup is fully mixed.