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A pot of Vietnamese tomato egg drop soup.
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5 from 1 vote

Tomato Egg Drop Soup

This Tomato Egg Drop Soup uses just a handful of affordable ingredients that you probably already have in your kitchen. Ready in 15 minutes, this light and tasty soup is a great addition to a hassle-free meal.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizers and Side dishes, Noodle and Soup
Cuisine: Vietnamese
Keyword: tomato egg drop soup, Vietnamese egg drop soup
Servings: 3 people
Calories: 118kcal
Author: Sophie


  • olive oil
  • 3 shallots, thinly sliced
  • 3 medium tomatoes, cut into wedges (or 4 small tomatoes)
  • 1/2 teaspoon salt
  • 3 1/4 cups chicken broth (or just plain water)
  • 1 tablespoon fish sauce (or to taste)
  • 3 large eggs, beaten
  • black pepper
  • thinly sliced scallions
  • roughly chopped cilantro


  • Place a pot over medium heat and add some oil. Once the oil is hot, add sliced shallots, stir and cook until fragrant and just lightly browned.
  • Add tomato wedges, continue to stir and cook until the outside of tomatoes starts to look soft and mushy. Add salt and give everything a quick stir.
  • Add chicken broth (or water) to the pot. Bring the soup to a boil, then lower to a simmer and continue to cook for a few minutes to let the flavors combine. Season with fish sauce to taste.
  • While the soup is simmering, drizzle the beaten eggs slowly into the pot while stirring in a circular motion with a pair of chopsticks or a ladle. Depending on the speed you stir, you will have large or small egg ribbons. Don't stir too fast which will break up the eggs into tiny pieces.
  • Sprinkle the soup with black pepper, chopped scallions and cilantro. Transfer to serving bowls and serve immediately.



Calories: 118kcal | Carbohydrates: 11g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 1862mg | Potassium: 657mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 37mg | Calcium: 61mg | Iron: 2mg