Egg Drop Soup

4.70 from 20 votes
Recipe IndexRecipe

This post may contain affiliate links. Please read my privacy policy.

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!

Egg drop soup served in a bowl.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Homemade egg drop soup with tomatoes, eggs and chicken broth.

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

Can egg drop soup be frozen?

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!

How many calories per serving?

This recipe is only 52 calories per serving.

Healthy tomato egg drop soup.

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 FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.70 from 20 votes

Egg Drop Soup Recipe

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!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Serving: 4people, Calories: 52kcal, Carbohydrates: 4g, Protein: 3g, Fat: 2g, Cholesterol: 81mg, Sodium: 600mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





35 Comments

  1. Michael says:

    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.