Tofu and Tomato Egg Drop Soup
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon neutral oil
- 4scallions, white and green parts separated, finely sliced
- 1(1-inch) piece ginger, peeled and finely chopped
- 1(28-ounce) can crushed tomatoes
- 3cups vegetable stock
- 1(14-ounce) package firm tofu, drained, patted dry and cut into ½-inch cubes
- 2tablespoons ketchup
- 1½teaspoons kosher salt (Diamond Crystal)
- 2tablespoons granulated or brown sugar
- 2teaspoons sesame oil
- 3large eggs, well beaten
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
355 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 8 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 26 grams protein; 1252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
- Step 2
Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
- Step 3
Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
- Step 4
When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
- Step 5
Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.
Private Notes
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Cooking Notes
FrankW`
I used tangy Gochujang date sauce skipping the sugar and ketchup. This was satisfyingly delicious!
kg
Four stars, but if you add some soy sauce and chili crisp at the end it is worthy of five stars.
Catherine
Absolutely thrilled to have found this recipe. There’s an authentic Chinese restaurant in my town that serves a tomato soup with house made noodles. It doesn’t have the eggs or tofu, but otherwise tastes exactly like this. It’s my favorite thing in the menu. I used a shallot in place of the scallion, because that’s what I had, and the vegetable Better Than Bouillon diluted to my taste. It looked thin in the pot, but it was actually perfect!
MaggieO
Loved this recipe. (5 stars). I made a couple of changes that I think worked better for me & my husband. I used 2 Tablespoon of gochujang sauce (no ketchup), and only 1 Tablespoon of Brown Sugar instead of 2. The soup was not too thin, and as soon as I added the eggs, it was perfect consistency. I did grate some black pepper on top just before serving too. YUM!
jimmi
Great recipe, I’ve made it 3 times with all ingredients listed. I used a Better Than Bullion beef base for the stock which really added a nice compliment to the tomato tanginess. I also added a bit Chili Crunch to each serving which, with the ginger, really nailed it.
Ellen S
This soup is so delicate and subtle and delicious that it would be a travesty to change it at all. The tofu and the egg are perfect in that complex broth. Why so many people find it necessary to ignore what is written but incorporate what they imagine would be better is beyond me. At least make the recipe one time as presented. Then do what you like.
Jimbo
Good recipe. Love the broth flavor; well balanced. A couple of notes: (1) while I love tofu, I'm not sure it adds anything to this soup (except for protein). Next time, I'll try it with mushrooms sautéd in butter and sherry. Note 2: I love the ginger in this recipe, though I'm not sure about the mouth feel. Next time, I'll try using the pureed ginger (you buy it in a tube) to give it the same ginger flavor, minus the ginger crunch.
Nick W.
Totally delicious, but the first time I made it I found that the eggs made it a bit custardy and no longer very soupish. The second time I used two eggs instead of three and the texture was perfect.
Dagmar
Gochujang and chili crisp? You’re killing the flavor of every single other ingredient! This recipe is perfect as written, simple and delicious. I would urge you to try it as written before throwing the kitchen sink into it. You can always embellish next time.
Lauren
One of my favorite soup recipes EVER in terms of effort and reward. I sub gochujang for the ketchup and grate the ginger instead of chopping it, but aside from that follow the recipe. It’s especially lovely if you have chili crisp to garnish with when you serve, though it’s by no means necessary.
Lisa Cannon
Surprisingly good. … I was worried this would taste like ketchup soup but it didn’t. Try it folks!
whats4dinner
Fantastic and comes together quick. Added a little Japanese bbq sauce to get rid of it as well as a spoonful of chili crisp topping. Will make again soon!
Josh Grossman
I took a lot of this advice and definitely agree with all of it. A touch of soy sauce and a generous amount of gochujang and chili crisp do miracles for this recipe. Also, if you're making double or triple portions, mixing both normal extra firm tofu with silken tofu can add another pleasant layer of complexity to the recipe.
Nicole B
Delicious and fast. Better than bouillon is a lifeline for any broth I am not making from scratch, just lessen the amount or it may be too salty. Next time I will try it with gochujang as suggested. A sprinkle of cilantro would work too if that’s your jam.
Katherine
An interesting variation on tomato soup. Great use of last summer’s frozen tomatoes. Made - and enjoyed - as written. But to be honest I am looking for a little zing.
AHW
I have not made this yet but 2 steps shot out at me. One was not pressing the tofu at least a bit. That helps it absorb flavors better. The other was not coddling the eggs with a little warm soup before pouring into the pot. I have another recipe that does this making the eggs not become "scrambled" when added. I will try this exactly with these 2 modifications.
JT
This was good and enjoyed by my family. I added some soy sauce and rice vinegar to make it more to our taste; adults added chili crisp.
HDD
Easy to make and delicious. All three kids loved it (along with the adults of course)
Dagmar
Absolutely delicious made as written, AND it really did only take me 15 minutes! A first!
djk
Love this, and my seven-year-old does too! Our variation includes adding chili oil at the end for those in our family that like the extra kick. Also, a tablespoon or so of rice vinegar to achieve a kind of "hot and sour" style tomato soup, and, instead of regular firm tofu, we use firm silken tofu which has a terrific mouth feel.
Alex
Loved this! I added a cube of crab tom yum bouillon and about a 1/4 of rice vinegar.
cj
I replace the salt with 2 tsps miso paste, serve with noodles, chili crisp and fried crispy shallots
Ellen S
This soup is so delicate and subtle and delicious that it would be a travesty to change it at all. The tofu and the egg are perfect in that complex broth. Why so many people find it necessary to ignore what is written but incorporate what they imagine would be better is beyond me. At least make the recipe one time as presented. Then do what you like.
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