Tomato Egg Drop Soup - Cook Republic


  • Author: Sneh
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Soup, Mains, Dinner, Winter
  • Cuisine: Chinese, Indo-Chinese, Vegetarian, Gluten Free
  • Diet: Vegetarian


  • 3 ripe tomatoes, each cut into 8 wedges
  • Sea salt flakes and crushed black pepper
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons tamari
  • 1 tablespoon white vinegar
  • Pinch of white pepper
  • 4 cups (1 litre) vegetable stock
  • 2 eggs, whisked
  • 3 tablespoons cornflour mixed in 2 tablespoons water
  • ¼ cup sliced spring onions (green only)




  1. Place tomato wedges in a shallow bowl. Sprinkle with sea salt flakes and black pepper. Set aside.
  2. Heat oil in a 2-litre heavy-bottomed saucepan on medium-high heat. Add garlic, ginger and tomatoes. Sauté for 3-4 minutes until tomatoes are starting to soften.
  3. Mix well.
  4. Add the stock. Bring to a rapid boil.
  5. Reduce heat to medium. Using a wooden spoon stir the middle to create a vortex. Pour the egg in a thin stream down the center of this vortex, moving outward in a circular fashion. After you finish pouring, wait a few seconds for the egg to set and gently stir and mix thoroughly.
  6. Add the cornflour, tamari, vinegar and white pepper.  Adjust seasoning if needed. Simmer for another minute or two until the soup thickens. Add spring onion and serve hot.

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