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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Egg Drop Soup Recipe
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 14 oz (400g) chicken broth, store-bought
- 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 cornstarch with water and stir until well blended. Set aside.
- Bring the chicken broth and water to a boil in a pot. Add the tomato, white pepper, and salt, then thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
- Swirl the beaten eggs into the soup and immediately stir three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form silken threads.
- Serve immediately by dishing the soup into individual serving bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
I might salt the (coarsely chopped) tomatoes and let them sit for a few moments before adding to soup.
Also add a dash of sesame oil, as well as some scallions for even more extra flavor!
White pepper yes!
Thanks for your trying!
Hi Bee! Just made this soup, and it is so delicious with the tomatoes! What an excellent idea. I saw this recipe awhile ago, and remembered it when I was in the mood to make some today. SO glad those tomatoes stuck in my head!
Thanks!
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Thanks for your support, Nisha.
I made this for a Chinese theme potluck. I was going to make for 12, hubby said….double that. I was very, very doubtful we needed that much. I was WRONG!!! We ran out! Even the people who said they don’t normally eat egg drop soup ate it and they raved! “Souper” EASY!!! and “SOUPER” DELISH!!!!
Hi Arpita, thanks for trying my egg drop soup. All my recipes are real good, please try more: https://rasamalaysia.com/recipe-index-gallery/
I only had Egg Drop once in a while, always thought to be a little bland but I still liked it. This soup was AWESOME! I have my favorite chicken broth I use which is Simply Organic, trust me I set them all up one day, tried them and this had the most flavor. Instead of using water I used all broth and it turned out excellent. I guess I could use my own chicken stock for a more intense flavor, but why waste the stock, it was fine as it was.
I didn’t know you had a book, I will buy it. I would like to do more Asian dishes. Thank you….
This recipe looks great! I can’t wait to try it. Perfect for a rainy day. Love your recipes Bee!
Great recipe, although I’ve not made it with tomatoes (I need to try that still). I’ve made it several times successfully and the family really likes it. It really is super easy to make. For me the white pepper is what makes this dish so good. I’ve made other recipes for this soup that did not contain it and there always seemed like there was something missing.
Hi Marcus, yes, white pepper is the secret to many Chinese cooking! :)
My go-to soup when my stomach feels ‘iffy’. Excellent recipe, Bee.
Thanks Karen for trying my egg drop soup recipe.
This 1 nice! Thx for sharing the recipe