Easy 10-Minute Tomato Egg Drop Soup

If you’re craving something warm, cozy, and comforting but don’t want to spend ages in the kitchen, this Easy 10-Minute Tomato Egg Drop Soup is exactly what you need.

It’s light yet satisfying, packed with savory tomato flavor, and finished with those beautiful, silky ribbons of egg that make egg drop soup so comforting.

This is one of those recipes I go back to again and again—especially on busy days when I want something homemade without the fuss.

This fast and simple Chinese tomato egg drop soup is a wonderful addition to any meal and comes together in just 10 minutes from start to finish.

The star of the dish is the silky ribbons of scrambled egg, gently floating in a light, savory tomato-based broth.

It’s surprisingly filling yet still wholesome—low in fat, high in protein from the eggs, and naturally gluten free, making it a cozy, nourishing choice for any day. 

What You'll Need

• Tomatoes – Add natural sweetness, freshness, and a light tangy flavor to the soup
• Vegetable Oil – Helps soften the tomatoes and release their flavor
• Garlic – Adds a gentle aromatic base without overpowering the soup
• Chicken Stock – Creates a rich, savory broth and depth of flavor
• Eggs – Form silky, lacy ribbons that make egg drop soup so comforting
• Corn Flour (Cornstarch) – Lightly thickens the soup for a smooth, comforting texture
• Soy Sauce – Brings umami and balances the sweetness of the tomatoes
• White Pepper – Adds subtle warmth and a classic egg drop soup flavor
• Cilantro – Provide freshness and a mild onion bite at the end
• Salt – Enhances and brings all the flavors together

Why You’ll Love This Recipe Easy 10-Minute Tomato Egg Drop Soup 🩷

• Ready in just 10 minutes from start to finish
• Simple pantry ingredients you probably already have
• Light, soothing, and perfect for busy weeknights or when you’re under the weather
• A comforting homemade soup that tastes better than takeout

How to Cook Easy 10-Minute Tomato Egg Drop Soup

1. Season the tomatoes with salt and set aside for a few minutes to release their juices.
2. Heat the oil in a saucepan over high heat. Add the tomatoes and cook for 2 minutes until softened. Stir in the garlic, then add the chicken stock and bring to a gentle simmer.
3. Stir the soup to create a vortex. Slowly pour in the eggs while stirring quickly to form silky egg ribbons.
4. Add the corn flour mixture, soy sauce, and white pepper. Simmer for 1 minute until slightly thickened. Stir in the spring onions, season with salt, and serve hot.

What to Serve With

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

🥗 Starter: Cucumber Salad

🥩 Main Course: Steamed Dumplings, Easy Shrimp Fried Rice, or Pad See Ew: Thai Stir-Fried Noodles

🍛 Side Dish: Spinach Salad with Sesame & Peanut or Crispy Spring Rolls

🍰 Dessert: Mango and sticky Rice or 3-ingredient Banana Brownie

This tomato egg drop soup reminds me of the kind of simple, comforting soups you’d make when you want something warm but not heavy.

I love how the tomatoes give the broth a gentle sweetness, while the soy sauce and white pepper add just enough depth.

The egg ribbons are my favorite part—they make the soup feel extra special even though it’s incredibly easy to make.

I often make this when I’m short on time, and it never disappoints.