Egg Drop Tomato Soup. This heartwarming classic is highlighted in the perfect blend of fresh tomatoes and silky egg ribbons. Try it today and experience a taste of homemade goodness.
What’s in the Name?
A friend gave me a basket of tomatoes, so I have been adding them to my cooking lately. I love tomatoes when cooked- less than added to a salad. I have made Sarciadong Isda, stir-fried tomato rice bowl and much more, but the supply is never-ending. So, I am planning again to make some of our Filipino sour-based soup that will be perfect for this now-cooler night weather.
Filipino Sour-Based Soup
Regarding the name, “tomato egg drop” refers to adding beaten eggs to the tomato-infused hot soup. To create the characteristic ribbons or “drops” of cooked egg in the soup, you hit the eggs and slowly pour them into the hot, simmering broth while stirring gently.
The eggs cook almost instantly upon contact with the hot liquid, creating the distinctive texture of the soup. Hence, it’s called “egg drop soup” because the eggs are added and cooked in the broth.
Why You’ll Love Egg Drop Tomato Soup:
As for what egg drop soup is good for, it’s a comforting and satisfying soup that can be enjoyed on its own or as part of a meal. Some people turn to egg drop soup when under the weather, as it is easy to digest and nourish when appetite is low. It’s also a popular choice in Chinese cuisine and can be found on the menu in many Chinese restaurants.
The following are the reasons why I love this.
- Cheap- in my case, I did not buy any ingredients to make. All the Simple Ingredients: One of the best things about this soup is that it requires minimal ingredients, yet it packs a punch in the flavor department. Tomatoes, eggs, broth, and a handful of seasonings combine to create a symphony of taste in every spoonful.
- Comfort in a Bowl: Egg Drop Tomato Soup is the ultimate comfort food. The warm, savory broth combined with the silky ribbons of beaten eggs make it a soothing choice for any occasion,
- Customizable Goodness: You can personalize this soup to suit your taste. Add vegetables like carrots or spinach for an extra nutritional boost, or sprinkle some grated Parmesan cheese on top for an added layer of richness. It’s a versatile canvas for culinary creativity.
- Simplicity: Egg drop soup is straightforward and consists of essential ingredients such as broth, eggs, and seasonings. Its simplicity makes it a quick and easy dish to prepare.
- Flavorful: Despite its simplicity, egg drop soup can taste delicate yet delicious. The eggs create a silky texture, and the broth can be seasoned with soy sauce, ginger, and other seasonings for added flavor.
- Nutritious: Egg drop soup provides a good source of protein from the eggs and can be made with a nourishing broth base. It’s often low in calories and fat, making it a healthier option than other soups.
Egg Drop Soup Recipe Ingredients
What’s Available in the Pantry?
I have all the ingredients in this recipe, so making a grocery run is unnecessary!
- Tomato- given to me for free
- Roasted Sesame oil– I always have sesame oil on hand. It adds and enhances flavor to the recipes I make. I recommend investing three dollars to add this oil to your pantry. I used Roasted SEsame Oil to season my Egg Drop Soup; I used it in my Instant Pot Masala Rice and enhanced the Flavor of my Homemade Poke Bowl.
- Bouillon– you can use the cube or the powder one.
- Spices- onion and garlic powder, pepper
How to Cook Egg Tomato Drop Soup Instant Pot Duo Crisp
This is an overview with step-by-step photos. Whole ingredients & instructions are in the recipe card below.
- Cooking variation- you can cook this soup in the Instant Pot or Stovetop.
- Sauté the Aromatics: We start by sauteeing the tomato with the sesame oil.
- Make the Both: Pour in the water and let the tomatoes soften.
- Season and Simmer: Stir in dried onion, garlic powder, salt, and pepper. Let it simmer for three more minutes.
- Create Egg Ribbons: In a small bowl, beat the eggs. Slowly pour them into the simmering soup while stirring gently and consistently. The eggs will cook instantly and form silky ribbons in the soup. Add the cornstarch slurry.
- Serve and Garnish: Ladle the Egg Drop Tomato Soup into bowls. Garnish with freshly chopped basil or parsley for a burst of freshness if desired.
How to Store Egg Drop Tomato Soup:
If you find yourself with leftovers (which is quite rare with this delicious soup), here’s how to store it:
- Let it cool
- Transfer it to an airtight container or a resealable freezer bag.
- Store in the refrigerator for 3-4 days or in the freezer for up to 3 months.
To reheat, warm it gently on the stovetop, adding a little extra broth or water to achieve your desired consistency.
Is it healthy?
- Protein: Egg drop soup is a good source of protein due to the eggs it contains.
- Low in Calories: It is usually a low-calorie soup, especially if it’s made with a clear broth and minimal added fats or starches. Tomato Egg drop can make it a suitable choice for those looking to manage their calorie intake.
- Vitamins and Minerals: egg drop soup may provide vitamins and minerals from vegetables and seasonings. For example, if you include vegetables like spinach, mushrooms, or green onions, you’ll add more nutrients to the soup.
- Hydration: Like most soups, egg drop soup contains water, which can help with hydration.
- Satiety: The protein content in egg drop soup can help you feel full, potentially aiding in appetite control and weight management.
- 1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
- 1 Medium-sized Pot for cooking stove top
- Spatula to mix for a ribbon. You can use a fork too.
- 2 tbtsp Roasted Sesame oil
- 1/2 cup Chopped Ripe Tomatoes
- 4 cups Water
- 1 cube Beef Bouillon or Powder
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 1/4 tbsp Ground black pepper
- Salt if needed
How to Cook Tomato Egg Drop Soup in the Instant Pot
- Set the inner pot into the Instant Pot base. Push the saute' button setting. Add the Roasted Sesame oil and wait for three minutes.
- Add the chopped tomatoes and let it cook until tender and wilted. Cancel the sautee ' setting.
- Pour the water and add the chicken bouillon. Crush the chicken bouillon with a wooden spoon. If you are using powdered bouillon, mix it with the tomatoes.
- Cover the Instant Pot with the pressure cooker lid and set the timer to five minutes. Quickly release the pressure when done.
- Cancel the pressure cook button setting. Press the sautee' button setting and press start. Set the timer to thirty minutes.
- Season the broth with salt, onion, and garlic powder as needed. Slowly pour the egg and gently swirl the broth using a spoon to create egg ribbons.
- Mix the cornstarch and water until there are no lumps. Add the cornstarch slurry and gently stir to thicken the soup for about three minutes.
- Cancel the sautee button and serve.
Cook Stove top
- Heat the Roasted Sesame oil in a large pot. Add the chopped tomatoes and let it cook until tender and wilted. Add the bouillon and press it to crush. If you are using powdered bouillon, mix it with the tomatoes.
- Add the water. Cover and let the broth simmer on high heat for three more minutes.
- Lower the heat and season with the spices. Add salt if you like. Beat the egg in a small bowl and slowly drop into the broth.
- Stir the broth with a spatula or a fork to create egg ribbons. Let the egg set for one more minute, and add the cornstarch slurry. Gently stir until thick- about three more minutes.