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This is the ultimate egg drop soup—quick, delicious, with diced tomatoes just like the ones served in Shanghai. Ready in just 15 minutes, this easy and homemade Egg Drop Soup recipe rivals any takeout with its refreshing, comforting flavors and silky texture!
What Is Chinese Egg Drop Soup
I’m sure everyone has tried egg drop soup, whether at a Chinese restaurant, buffet, or through takeout.
This soup is always warm and comforting, with silky threads of eggs in every spoonful.
This recipe is from my best-selling Chinese cookbook, Easy Chinese Recipes. I added fresh tomatoes for a sweet tang.
Looking for a hearty soup recipe to enjoy with family and friends? Check out my Hot and Sour Soup, and Chinese Hot Pot recipes!
My Egg Drop Soup Recipe
My recipe is far from the cookie-cutter versions you often see; it closely replicates the egg drop soup I enjoyed in Shanghai. There, the local version includes tomatoes, adding a refreshing and mouthwatering twist. Imagine silky threads of beaten eggs in a lightly starchy chicken broth, with pieces of diced tomatoes throughout. It’s eggy, soothing, and utterly comforting—the thought of it makes my mouth water.
This soup is hearty and especially delightful during the fall and winter months. It warms the body and comforts the soul with a perfect blend of flavors and textures. Plus, my recipe is 100% homemade, healthy, and super easy to make, taking only 15 minutes to whip up a small pot.
Recipe Variations
- Add Tofu – Add cubed tofu to the broth for a protein boost. Gently heat the tofu in the broth before swirling in the beaten eggs.
- Add Clams – Incorporate fresh Manila clams into the broth. Add the clams before thickening the soup and stir in the beaten eggs for a seafood twist.
How To Make Egg Drop Soup
In a small bowl, mix cornstarch with water and set aside. In a pot, bring chicken broth and water to a boil, then add tomato, white pepper, and salt. Thicken the soup with the cornstarch mixture, stirring with a ladle before turning off the heat.
Swirl the beaten eggs into the soup and gently stir three times with chopsticks. Cover the pot with its lid for 2 minutes, allowing the eggs to cook and form silken threads. Serve the soup immediately in individual bowls.
Frequently Asked Questions
Eggs will become rubbery when frozen. Therefore, freeze the broth and add the eggs when necessary before serving. This will make for the best reheated soup!
This recipe is only 52 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Egg Drop Soup Recipe
Ingredients
- 2 tablespoons corn starch
- 3 tablespoons water
- 14 oz (400g) store-bought chicken broth
- 1 cup water
- 1/2 tomato, diced
- 3 dashes white pepper
- 1/2 teaspoon salt or to taste
- 2 large eggs, lightly beaten
Instructions
- In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
- Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.
- Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.
- Dish out into individual serving bowls and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instead of tomatoes, use chopped green onions, and celery.
Add tofu for texture. For more asian restaurant flavor add sesame oil, ginger, and soy sauce.