Comforting Tomato Egg Drop Soup | Best High Protein Tomato Soup for Winter
Author: 
Recipe type: Entree
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 Servings
 
Ingredients
  • Red tomato - 4, medium or 3, large (about 400 gms)
  • Eggs - 3
  • Garlic - 4 to 5 cloves, finely minced
  • Spring onion - 4 stalks
  • Corn flour / cornstarch - 2 tbsp
  • Flavorless oil - 2 tbsp (canola, sunflower etc)
  • Light soy sauce - 2 tbsp
  • Salt to taste
Instructions
  1. Wash the tomatoes nicely. Then using a sharp knife make a crisscross cut at the bottom of each tomato; this will make the peeling easier.
  2. Place the tomatoes in a deep bowl and pour boiling hot water over them making sure both the tomatoes are inside the water.
  3. Leave them in the hot water for 5 minutes to soften. After about 5 minutes, take them out and place them on a cutting board.
  4. The skin will get easily peeled off now. Remove the skin from them and cut each into half. Then I prefer to remove the seeds and the hard core from the middle.
  5. Now cut each half into thick slices and then cut each slice into smaller chunks. Set them aside in a bowl until needed.
  6. Chop the spring onions (aka scallion) separating the greens and whites. Chop the whites & greens into small pieces and set aside separately.
  7. Crack all three eggs in a bowl and whisk them. Add a pinch of salt and whisk them again until smooth. Set them aside for later.
  8. Prepare a corn flour slurry by dissolving a couple of tablespoons of corn flour (aka cornstarch) in half a cup of water. Set it aside.
  9. Now heat a stock pot or a sauce pan over medium heat and add the oil. Let the oil warm up; then add the minced garlic and the spring onion whites.
  10. Quickly sauté the garlic and spring onion whites on medium heat for 4 to 5 minutes until they become fragrant. Then add the chopped tomatoes.
  11. Cook the tomatoes for 5 to 6 minutes on medium heat until they release their juices and softens. Then add about 4 to 5 cups of water to the pot and bring it to boil. Keep stirring.
  12. Next add the light soy sauce and give a good mix. Now we will start thickening the soup using the corn flour slurry.
  13. To thicken the soup, add the prepared corn flour slurry using a ladle or a large spoon in three installments stirring the soup nicely after each addition. This will ensure that the soup thickens gradually and not instantly.**
  14. Let the soup come to a full boil again. Then bring the flame to medium-low and ensure that the soup is gently simmering. Now it’s time to add the eggs.
  15. Take one ladle of the beaten eggs at a time and very slowly pour it in circular motion over the soup while the soup is simmering.***
  16. After adding all the egg mixture, gently stir the soup using a spatula. Eggs will create very beautiful, soft & delicate flowers while getting cooked completely.
  17. Check the seasoning at this stage and add salt to taste if needed. Also sprinkle the chopped spring onion greens.
  18. If you like fresh coriander leaves (aka cilantro), then sprinkle freshly chopped coriander leaves to garnish your tomato egg drop soup.
  19. Your comforting soup for winter is ready! Serve it in individual bowls and enjoy with your loved ones!
Notes
**Pro tip: If you feel that your soup is already thick enough after the second addition, do not add the rest.

***Pro tip: Be very slow and gentle while pouring the eggs, moving your hand in a circular motion over the soup so that you get beautiful egg flowers in your tomato egg drop soup.
Recipe by Flavor Quotient at https://flavorquotient.com/2026/01/tomato-egg-drop-soup/