This Easy Chinese Tomato Egg Soup is a staple Cantonese soup you have at the dinner table. The recipe is known for being super easy to make and uses many commonly found ingredients in your fridge and pantry. Best part is that it takes 20 minutes!
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Why You’ll Love This Recipe
In many homes, especially across China, a bowl of Chinese tomato egg soup is a soup served family style alongside vegetable (stir-fry) and meat dishes (like steamed fish with ginger and scallion). The soup is very light and healthy made with broth (chicken or pork broth) with tofu and eggs similar to egg drop soup! This dish is loved by amateur and professional cooks alike because the familiar flavor brings instantaneous comfort to Chinese person.
If you’re into dishes with tomatoes, my Chinese Tomato Egg Stir-Fry and Ying Yang Rice are both comforting and healthy meals that are worth a try.
Ingredients
Here’s a look at what you need to make this Chinese Tomato Egg Soup. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- Soft or silken tofu – this dish is all about the soft texture so the softer the tofu, the better!
- Tomatoes – fresh roma tomatoes are commonly used for this dish. I recommend to use fresh tomatoes instead of canned so the tomatoes are more juicy.
- Chicken broth (unsalted) – my parents’ usually make their own broth with pork loin and bones. However, I want to make this quick and easy so chicken stock works perfectly!
- Corn starch slurry – gives a smoother and creamier texture to the soup. If not added, I think the texture is too-watery.
- Eggs – adding in beaten eggs slowly creates that beautiful ribbon effect. You can also use egg whites only like my egg drop soup.
- Sesame oil – adding in a little bit of sesame oil brings so much flavor to the soup. Be careful not to add too much or else it overpowers the delicious tomato flavor.
- Cilantro – add this for fragrant fresh flavor. You can also add sliced green onions instead.
- White pepper powder (optional) – if you want a little spicy and traditional chinese flavor, add white pepper powder. Black pepper tastes slightly different but also works if that’s all you have.
Substitutions and Variations
- Use Vegetable Broth Instead of Chicken Broth: For a vegetarian take on this classic tomato egg Chinese dish, swap the chicken broth with a light vegetable broth. It keeps the soup flavorful while making it plant-based.
- Make It Spicy with Chili Oil or White Pepper: For a bit of heat, drizzle some chili oil. Not too much or the soup will taste oily.
- Add Greens Like Spinach or Bok Choy: Toss in a handful of fresh spinach, bok choy, or napa cabbage when you’re adding in the tomatoes. Cook until your desired softness and then add your whisked eggs and cornstarch slurry.
How to Make Tomato Egg Soup
Step 1: Gently slice the tofu in small cubes. Roughly chop the tomatoes.
Step 2: Boil chicken broth and water on medium heat. When the broth is boiling, add in tomatoes and tofu. Boil for 10 minutes.
Step 3: While the broth is boiling, make corn starch slurry by mixing 1 tablespoon corn starch with ¼ cup of water. Set aside.
Step 4: Beat two eggs until well combined. Set aside.
Step 5: Add some salt and chicken bouillon (optional) to the soup.
Step 6: Next, add your beaten eggs slowly to make the egg ribbons. Add your corn starch slurry and mix everything together. Turn off heat.
Step 7: Garnish with chopped cilantro, ½ teaspoon sesame oil, and white pepper (optional) to taste.
Expert Tips
- Use ripe tomatoes for the best flavor: The juicier and riper the tomatoes, the more vibrant and naturally sweet your soup will be—no need for added sugar!
- Add the beaten eggs slowly in the soup to create those ribbons. If you add it all at once, it can be clumpy.
- Don’t stir the soup too much after cooking. This will make your soup have a watery texture and you may break your soft tofu apart.
Recipe FAQs
No, I recommend making the soup when you’re ready to eat it. If you reheat the soup, the egg may be more tough and the soup texture will be too watery.
This soup is often served with a bowl of steamed rice and a stir-fried dish like Crispy Chinese Chicken. It also complements super savory meals like General Chicken and Shrimp and Pork Wontons in Spicy Sauce.
Check Out More Asian Soup Recipes
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Easy Chinese Tomato Egg Soup
Ingredients
- ½ block soft or silken tofu cut in small cubes
- 2 pieces tomatoes
- 1¾ cup unsalted chicken broth 14 ounces; 1 cup ¾
- ¾ cups water
- corn starch slurry (1 tbs corn starch + ¼ cup water)
- 2 pieces eggs
- ½ teaspoon salt (add ½ teaspoon more if needed)
- ½ teaspoon chicken bouillon (optional)
- ½ teaspoon sesame oil
For garnish:
- chopped cilantro
- white pepper powder (optional)
Instructions
- Gently slice the tofu in small cubes. Roughly chop the tomatoes.
- Boil chicken broth and water on medium heat. When the broth is boiling, add in tomatoes and tofu. Boil for 10 minutes.
- While the broth is boiling, make corn starch slurry by mixing 1 tablespoon corn starch with ¼ cup of water. Set aside.
- Beat two eggs until well combined. Set aside.
- Add some salt and chicken bouillon (optional) to the soup.
- Next, add your beaten eggs slowly to make the egg ribbons. Add your corn starch slurry and mix everything together. Turn off heat.
- Garnish with chopped cilantro, ½ teaspoon sesame oil, and white pepper (optional) to taste.
Notes
- Use ripe tomatoes for the best flavor: The juicier and riper the tomatoes, the more vibrant and naturally sweet your soup will be—no need for added sugar!
- Add the beaten eggs slowly in the soup to create those ribbons. If you add it all at once, it can be clumpy.
- Don’t stir the soup too much after cooking. This will make your soup have a watery texture and you may break your soft tofu apart.
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