Tomato Egg Drop Soup

Delicious tomato soup with egg threads - it is as tasty as it looks

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Tomato Egg Drop Soup
Main Ingredients Tomatoes, Eggs
Cuisine Chinese
Course Soups
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Tomato Egg Drop Soup

  • 4 medium Tomatoes finely chopped
  • 2 Eggs
  • 2 tablespoon Cornflour/ corn starch
  • 4 cups Vegetable stock or water
  • 2 tablespoons Oil
  • 1 inch piece Ginger chopped
  • 2-3 cloves Garlic chopped
  • 1/2 medium Onion chopped
  • 4 tablespoons Tomato sauce
  • to taste Salt
  • 1/2 teaspoon White pepper powder
  • 1 tablespoon White vinegar
  • 2 tablespoons Fresh coriander leaves chopped


  1. Break the eggs into a bowl and whisk lightly. Mix cornflour with a quarter cup of vegetable stock/water. Heat the oil in a deep non stick pan, add ginger and garlic and sauté for one minute.
  2. Add the onion and continue to cook until the onion is translucent. Add tomato sauce and tomatoes and cook on high heat for about two to three minutes. Add stock or water, salt and white pepper powder. Stir and bring to a boil.
  3. Gradually add the cornflour mixture, a little at a time, stirring continuously till soup thickens to the required consistency.
  4. Add white vinegar and stir well. Pour the beaten egg in a steady thin stream, stirring all the while to form egg strings. Allow the egg to coagulate and come to the top. Serve hot garnished with coriander leaves. 

Nutrition Info

Calories 704
Carbohydrates 52.4
Protein 21.5
Fat 45.2
Other Fiber 20.2gm