Tomato Egg Drop Soup Recipe

Tomato Egg Drop Soup


  • 6 eggs
  • 2 cans low sodium chicken broth
  • 4 tablespoons corn starch w/ water
  • 4 cups baby tomatoes
  • 4 packets soy sauce
  • spring onions
  • red onions
  • olive oil
  • sea salt to taste
  • lemon juice to taste

Chop baby tomatoes into 2 pieces each. Add sea salt for flavor and mix thoroughly. Put aside and let marinate in salt. Chop spring onions & onions. Put eggs in a bowl and mix with fork. Set aside. In a large saucepan, add olive oil and put on medium heat. Add tomatoes, spring onions and onions to saucepan stir occasionally. Add 2 cups chicken broth. Stir in soy sauce and corn starch, bring mixture to rolling boil. Keep stirring and add eggs to saucepan. Keep stirring as the eggs cook. Garnish with spring onion and a splash of lemon juice.


One Comment Add yours

  1. Momo says:

    Super delicious..Thanks for making it!!


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