Budget-friendly, healthy and easy, this Tomato Egg Drop Soup is best served with rice and with other Asian dishes or just simply on its own
Good for the soul
Having a bowl of this Tomato Egg Drop Soup makes me feel like I’m ready to tackle the world. Running around and being flat out most of the time, I’m the first to admit I could do with a healthier diet! So a dish this healthy and comforting it’s always welcoming.
This soup is the type of food your mum would approve of you eating. Well, my mum, at least! She’s always asking us to look after ourselves and eat healthier. ‘Junk food is unhealthy so don’t waste good money on it.’ my parents would often lecture us. I wonder why those words got lost in my head every time we were in KFC or McDonald’s drive-through!
Being time-poor and exhausted is a good excuse for picking up a quick bite to eat at fast food chains. Unfortunately, those choices are not good for our bodies. I’m all in for indulging once in a while, but not as often as we’ve done lately. I know shame on me, I can’t believe I’m admitting this when I’m running a cooking and recipe blog!
If I had the time and energy 100% I would choose homemade meals over fast food. Even if I’m cooking a calorie-rich meal, at least I know what’s in it!
This Chinese-inspired Tomato Egg Drop Soup ticks all the boxes as it’s simple, quick, budget-friendly, healthy, nutritious, tasty and filling! Sounds like a dish created by the health gods out there.
If you’ve been neglecting your body, make this soup pronto and you’ll feel a lot better! A cleansing and comforting soup that your body has longed for.
To make this Tomato Drop Egg Soup more filling and nutritious, I’ve added silken tofu and baby spinach.
We have more delicious Asian recipes for you to try:
Ingredients for Tomato Egg Drop Soup
Silken tofu is very soft and almost jelly/jello like so it’s quite fragile and could break easily whilst cooking. I love using silken tofu in soups because of its silky melt-in-the-mouth texture. However, you could also use regular or firm tofu in this soup.
Chicken stock/broth – I prefer using salt-reduced chicken stock because I have more control over the sodium level. This way I can adjust the seasoning in dishes to my liking. It’s always better to be under-seasoned than over-seasoned as it’s easier to fix.
Chicken powder – I can’t live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder or chicken stock cubes would work as a substitute.
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How to make Tomato Egg Drop Soup
Step-by-step guide with photos
Place tomatoes, stock and water in a large saucepan over high. Cook until it starts to boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes or until the tomatoes have softened. Uncover, then add the tofu, chicken powder and sugar, then cook for 2 minutes.
Add the spinach to the soup and cook until they wilt. Stir the soup in a circular motion, then drizzle the eggs into the soup. Have a taste of the soup and adjust the salt and pepper to your liking.
Serving suggestions – Serve soup as a starter by itself, or as a main with rice and other stir-fries.
Leftovers – Allow the soup to cool completely at room temperature, then transfer into a sealed container and store it in the fridge for up to 3 to 4 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Tomato Egg Drop Soup
Ingredients
- 3 ripe tomatoes (sliced into wedges)
- 1 litre salt-reduced/low sodium chicken stock (NOTE 1)
- 2 cups water
- 300 gm silken tofu (sliced into cubes) (NOTE 2)
- 2 tsp chicken powder (NOTE 3)
- 1 tsp sugar
- 60 gm baby spinach
- 3 large eggs (lightly beaten)
- salt and pepper to taste
Instructions
- Place tomatoes, stock and water in a large saucepan over high. Cook until it starts to boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes or until the tomatoes have softened. Uncover, then add the tofu, chicken powder and sugar, then cook for 2 minutes.
- Add the spinach to the soup and cook until they wilt. Stir the soup in a circular motion, then drizzle the eggs into it. Have a taste of the soup and adjust the salt and pepper to your liking.
