Tomato Egg Drop Soup

Ingredients

• someolive oil
• 3shallots, thinly sliced
• 3 medium (or 4 small)tomatoes, cut into wedges
• ½ teaspoonsalt
• 3¼ cups (about 770 ml)chicken broth (or plain water)
• 1 tablespoonfish sauce (or to taste)
• 3 largeeggs, beaten
• to tasteblack pepper
• to tastescallions, thinly sliced
• to tastecilantro, roughly chopped

Instructions

1. 1

   Cook the shallots

   Set a pot over medium heat and add some olive oil. When the oil is hot, add the shallots and cook, stirring, until fragrant and lightly browned.

2. 2

   Soften the tomatoes

   Add the tomato wedges and stir as they cook, until their outsides begin to soften and turn mushy. Add the salt and stir briefly.

3. 3

   Simmer the broth

   Pour in the chicken broth or water and bring the soup to a boil. Lower the heat to a simmer and cook for a few minutes to blend the flavours, then season with fish sauce to taste.

4. 4

   Add the eggs

   As the soup simmers, slowly drizzle in the beaten eggs while stirring in a circular motion with chopsticks or a ladle. The speed of stirring affects the size of the egg ribbons; avoid stirring too quickly, which can break them into tiny pieces.

5. 5

   Finish and serve

   Season with black pepper and sprinkle over the scallions and cilantro. Ladle into bowls and serve straight away.

What is tomato egg drop soup?

Egg drop soup is made by pouring beaten egg into hot broth so it sets in soft strands. This Vietnamese-style version pairs the egg with tomatoes, shallots and fish sauce for a simple, savoury soup.

The method works because the tomatoes soften in the pot before the broth goes in, bringing their flavour into the soup. A slow pour and gentle circular stir give the eggs room to form ribbons.

Nutrition and macros by portion

The nutrition label shows one serving as written: 118 calories, 9g protein, 11g carbs, 5g fat.

The eggs provide most of the protein, while the tomatoes and shallots contribute carbohydrates. Olive oil supplies fat, with additional flavour coming from the broth and fish sauce. To make a more balanced plate, serve a bowl alongside rice and a portion of vegetables.

The ingredients that build flavour

Shallots: cook them until fragrant and just lightly browned to give the broth a savoury start without letting them burn.

Tomatoes: medium tomatoes cut into wedges soften quickly and bring a gently tangy note. Small tomatoes work too, as the recipe suggests.

Fish sauce: add it to taste after the broth has simmered. It seasons the soup with savouriness, so taste before adding extra salt.

Getting the egg ribbons right

Eggs: beat them before adding so they pour smoothly into the simmering soup. Drizzle them in gradually rather than tipping them in all at once.

Stirring: move the chopsticks or ladle in a steady circle as you pour. A gentler pace gives larger ribbons; faster stirring breaks the egg into smaller pieces.

Watch the tomatoes and broth

Tomatoes: cook until the outside starts to look soft and mushy, then stir in the salt. This is the cue to add the liquid.

Broth: bring it to a boil, then reduce the heat to a simmer for a few minutes. Keep it simmering when you add the eggs so they set in the hot soup.

Broth, water and seasoning

Chicken broth gives the soup a fuller savoury base, while plain water makes a simple alternative. Either option works with the tomatoes, aromatics and fish sauce.

Fish sauce: start with the stated tablespoon, or add it gradually to your taste. Black pepper, scallions and cilantro go in at the end, keeping their fresh flavours distinct.

Serving the soup

Serve it immediately while the egg ribbons are tender and the broth is hot. Scallions and cilantro add a fresh finish to the soft tomatoes and egg.

For a more filling meal, serve it alongside rice. It also works as a light first course before a main dish.

Recipe notes & tips

• Have the beaten eggs and garnishes ready before you start, since the soup cooks quickly.
• Keep the shallots moving in the pot so they brown lightly rather than catch.
• Let the tomatoes soften before pouring in the broth.
• Drizzle the eggs in slowly while stirring steadily in one direction.
• Taste the soup after adding fish sauce before adjusting the salt.
• Add the scallions and cilantro just before serving.

Variations

• Use water: swap the chicken broth for plain water as in the recipe.
• Choose small tomatoes: use 4 small tomatoes instead of 3 medium ones.
• Adjust the fish sauce: add it gradually to suit your preferred seasoning.
• Change the egg ribbons: stir more gently for larger strands or a little faster for smaller ones.
• Finish with pepper: add black pepper to taste before serving.

Common mistakes to avoid

• Burning the shallots: keep them over medium heat and stir until just lightly browned.
• Adding broth too soon: wait until the tomato outsides begin to soften and turn mushy.
• Boiling while adding egg: lower the heat to a simmer before drizzling in the beaten eggs.
• Pouring the egg in all at once: drizzle it slowly while stirring in a circle.
• Stirring too quickly: slow down to avoid breaking the ribbons into tiny pieces.
• Over-seasoning early: add fish sauce to taste, then check the seasoning before adding more salt.

How to store

This soup is best served immediately, when the egg ribbons are tender. If you have leftovers, cool and refrigerate them in a covered container and use within 2 days; reheat gently in a saucepan until hot, without boiling hard.

Frequently asked questions