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A close-up of Tomato Egg Drop Soup served in a white ribbed bowl, filled with silky egg ribbons, tofu cubes, and tomato chunks, topped with chopped herbs on a rustic white surface.

Tomato Egg Drop Soup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Tomato Egg Drop Soup is a classic Chinese comfort dish made with juicy tomatoes, soft tofu, and silky egg ribbons simmered in a light yet flavorful broth. This easy 20-minute soup is perfect for busy weeknights, cozy lunches, or as a nourishing starter. Serve with steamed rice or noodles for a wholesome meal.
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Tomato Egg Drop Soup

Ingredients
  

  • 12 oz ripen tomato, diced
  • ¼ cup cooking oil
  • 1 Tablespoon sugar
  • 2 cup chicken stock, or water
  • ¼ cup ketchup
  • 8.8 oz soft tofu, cubed
  • 3 oz imitation crab, sliced
  • 3 eggs, beaten
  • 2 teaspoon sesame oil
  • 2 Tablespoon celery leaf , chopped
  • Salt and black pepper to taste

Method
 

  1. Heat the cooking oil in a pot over medium heat.
    ¼ cup cooking oil
  2. Add the diced tomatoes and stir in the sugar.
    12 oz ripen tomato, 1 Tablespoon sugar
  3. Sauté over low-medium heat for 4 minutes or until the tomatoes soften and release their juices.
  4. Pour in the water, chicken stock, and ketchup. Bring to a boil, stirring occasionally to mix everything evenly.
    2 cup chicken stock, or water, ¼ cup ketchup
  5. Gently add the cubed tofu and sliced imitation crab into the boiling broth.
    8.8 oz soft tofu, 3 oz imitation crab
  6. Continue cooking until the soup returns to a gentle boil.
  7. Crack the eggs into a bowl and whisk until smooth.
    3 eggs
  8. Reduce heat to low. Slowly drizzle the eggs into the soup in a thin stream while stirring in a continuous circular motion with a ladle. For finer egg strands, stir faster. For thicker ribbons, stir slowly.
  9. Add sesame oil, chopped celery leaves and season with salt and pepper.
    2 teaspoon sesame oil, 2 Tablespoon celery leaf , Salt and black pepper to taste
  10. Stir gently to distribute evenly, then serve hot.

Notes

Pro Tips:
  • Easy Tomato Skin Removal: Score a small “X” at the bottom of each tomato and blanch in boiling water for 30 seconds. The skins will peel right off.
  • Customize your broth: Use all water for a lighter soup or all chicken stock for richer flavor. Beef stock gives the soup a heartier depth.
  • Secret to Perfect Egg Ribbons: Lower the heat before adding eggs and stir steadily to create smooth, silky ribbons instead of chunky clumps.
  • Egg Strand Control: Stir faster for fine, delicate strands; stir slower for thick and fluffy ribbons—customize to your liking.
  • Add sesame oil last for the best aroma.
Storage:
  • Refrigerate up to 24 hours in an airtight container for food safety purpose
  • Avoid freezing: tofu and eggs lose texture when thawed.
  • Reheat:  Warm gently on low heat; don’t let it boil.