How to make Tomato Egg Drop Soup -

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

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Tomatoes (टमाटर), Eggs (अंडे)

Cuisine : Chinese

Course : Soups

Tomato Egg Drop Soup

Tomato Egg Drop Soup Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tomato Egg Drop Soup Recipe

  • Tomatoes finely chopped 4 medium

  • Eggs 2

  • Cornflour/ corn starch 2 tablespoon

  • Vegetable stock or water 4 cups

  • Oil 2 tablespoons

  • Ginger chopped 1 inch piece

  • Garlic chopped 2-3 cloves

  • Onion chopped 1/2 medium

  • Tomato sauce 4 tablespoons

  • Salt to taste

  • White pepper powder 1/2 teaspoon

  • White vinegar 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 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.

Step 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.

Step 3

Gradually add the cornflour mixture, a little at a time, stirring continuously till soup thickens to the required consistency.

Step 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. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.