Easy & Comforting Tomato and Tofu Egg Drop Soup

This quick and easy Tomato and Tofu Egg Drop Soup recipe is going to wok your world. Spicy, tangy, and oh so comforting, it makes for a perfect starter, or light meal. Read on for the full recipe.

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Tomato and Tofu Egg Drop Soup is a nourishing comfort food beloved in Cantonese households, consisting of juicy tomatoes, tender cubes of tofu, and a thick, savoury broth made all the dreamier thanks to wispy bits of egg.

While I’m a fangirl for Chinese soups in general, I must admit we’ve written a lot about our love for egg drop soups in particular. In fact, some of our most popular soup recipes – Chicken and Corn Egg Drop Soup and Hot and Sour Soup both use this egg drop technique.

So allow us to introduce another variation to the mix – tomato and tofu! It’s tangy, it’s comforting, and (if you’re looking for a light meal), it’s surprisingly filling. Best of all, If you use vegetable broth and mushroom bouillon powder, it’s also Vegetarian-friendly!

Intrigued? Keep scrolling for our foolproof Tomato and Tofu Egg Drop recipe. It’s toma-totally delicious.

Ingredients for Our Tomato and Tofu Egg Drop Soup Recipe

  • 300g tomatoes, cubed
  • 175g firm tofu, cubed
  • 1L vegetable (or chicken) broth 
  • 1 tsp oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp mushroom bouillon powder (or chicken bouillon powder)
  • 1 pinch white pepper
  • 2 eggs, beaten
  • Cornstarch slurry made of 1 tsp cornstarch and 1 tbsp water
  • Additional salt and white pepper to taste
  • 3 tbsp green onion, chopped (for topping)
Water pictured instead of broth, but you get the idea

Step by Step Instructions for Our Tomato and Tofu Egg Drop Soup Recipe

This tasty and comforting soup couldn’t be easier to whip together. Here are the step by step instructions!

To prep your ingredients, chop your tomatoes and tofu into bite-sized cubes. Crack your two eggs into a small bowl, and gently beat them with some chopsticks, then set aside. At this time, you can also chop up some green onion to use for topping at the end.

To prep your cornstarch slurry, mix 1 tsp of cornstarch with 1 tbsp water.

Put your pot on medium heat and add a teaspoon of oil. Throw in your tomatoes, and stir fry them for about 4 minutes until they begin to soften and break down.

Then, add your broth, tofu, and seasonings (salt, sugar, chicken/mushroom powder, white pepper).

When the soup comes to a boil, add in your cornstarch slurry, taking care to continue mixing as you add it in. If the soup is not yet as thick as you would like, mix up some additional cornstarch slurry and add it in.

When the soup reaches your desired thickness, add in your eggs in a circular motion over the pot, while continuing to stir. You should see ribbons of egg begin to form.

Once your eggs have solidified, you’re done! Turn off the heat, give the soup a final taste, and adjust seasonings as needed. Then, serve it up with some chopped green onion and enjoy.

We Hope You Enjoy Our Tomato and Tofu Egg Drop Soup Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.

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