last updated on October 30, 2026
It’s been a long, cold winter so I have been eating soup after soup. This tomato egg drop soup has been my recent favorite, and is the perfect quick night meal that comes together in less than 15 minutes. The tomatoes cook down into a rich, jammy base that gives a punch of umami that creates a rich yet cozy soup.
ingredients you’ll need
- 1 tablespoon olive oil
- 3 green onions, thinly sliced
- 1-inch knob ginger, minced
- 2 cloves garlic, minced
- 3–4 small tomatoes, sliced
- Salt, to taste
- 1 ½ cups broth (chicken, vegetable, or Better Than Bouillon)
- Splash of soy sauce
- Splash of rice vinegar
- 4–5 frozen dumplings
- 2 eggs
- Splash of sesame oil
why tomatoes work perfectly in egg drop soup
They create natural richness.
As the tomatoes cook down, they release juices that blend into the broth, creating depth without needing long simmer times.
They add balanced acidity.
The gentle acidity brightens the entire soup, preventing it from tasting heavy.
They provide natural sweetness.
When cooked until jammy, tomatoes develop a subtle sweetness that complements the savory broth and eggs.
They enhance texture.
Soft tomato pieces create contrast against the silky egg ribbons and tender dumplings.
Cooking the tomatoes first until slightly broken down is the key step—it concentrates their flavor and forms the foundation of the soup. It gives that umami punch!
how to make tomato egg drop soup with dumplings
step 1: build the aromatic base
Heat a small pot over medium heat. Add the olive oil, green onions, and ginger. Stir and cook for one minute until fragrant.
Add the garlic and cook for one additional minute.
step 2: cook the tomatoes
Add the sliced tomatoes and salt to taste. Stir and cook for about 2 minutes, until the tomatoes soften and become slightly jammy.
step 3: add broth and dumplings
Pour in the broth, soy sauce, and rice vinegar. Add the frozen dumplings and cook according to package instructions.
step 4: create the egg ribbons
Crack the eggs into a small bowl and whisk until smooth.
Reduce the heat to low. While gently stirring the soup in one direction, slowly pour in the eggs. The eggs will immediately form delicate ribbons.
step 5: finish and serve
Turn off the heat and add a splash of sesame oil.
Transfer to a bowl and serve immediately.
how to store and reheat leftovers
This soup stores beautifully, making it perfect for meal prep.
refrigerator:
Store in an airtight container for up to 3 days.
freezer:
Not recommended, as the egg texture can change after freezing.
reheating:
Reheat gently on the stove over medium-low heat until warm. Avoid boiling the soup, which can overcook the eggs and dumplings.
If the soup is too thick, add a splash of broth or water help with the consistency.
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tomato egg drop soup with dumplings
Ingredients
- 1 tablespoon olive oil
- 3 green onions thinly sliced
- 1- inch knob of garlic minced
- 2 cloves garlic minced
- 3-4 small tomatoes sliced
- Salt to taste
- 1 1/2 cups broth chicken, vegetable, or better than boullion
- Splash of soy sauce
- Splash of rice vinegar
- 4-5 frozen dumplings
- 2 eggs
- Splash of sesame oil
Instructions
- Heat a small pot over medium heat. Add the olive oil, green onions, and ginger. Stir and cook for one minute. Add the garlic and cook an additional minute.
- Add the tomatoes, stir and cook until the tomatoes are broken down and jammy, about 2 minutes. Add salt, to taste.
- Add the broth, soy sauce, and rice vinegar. Add the dumplings and cook until the dumplings are cooked through (according to package instructions).
- While the dumplings cook, crack the eggs into a small bowl and whisk until well combined.
- Turn the heat to low. While stirring the soup, slowly pour in the egg. Turn off the heat. Add a splash of sesame oil. Transfer to a bowl and serve.
What’d you think? I’d love to hear your thoughts or if you have any questions!