Tomato Egg Drop Soup with Dumplings
Tomato Egg Drop Soup with Dumplings is a easy Chinese recipe that serves 2. 180 calories per serving. Recipe by Little Fat Boy on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $4.10 total, $2.05 per serving
Ingredients
- 2 medium Tomatoes (Fresh, ripe; diced)
- 4 cups Chicken broth (or vegetable broth) (Low‑sodium)
- 2 large Eggs (Beaten lightly)
- 6 pieces Frozen dumplings (pork or vegetable) (Thawed briefly in warm water or added directly)
- 1 tablespoon Soy sauce (Light soy sauce)
- 1 teaspoon Sesame oil (Adds nutty aroma)
- 1 teaspoon Fresh ginger (Minced)
- 1 clove Garlic (Minced)
- to taste Salt
- to taste White pepper
- 1 stalk Green onions (Thinly sliced for garnish)
Instructions
Prep Ingredients
Dice the tomatoes, mince the garlic and ginger, and beat the eggs in a small bowl.
Time: PT5M
Simmer Broth with Tomatoes
Add the chicken (or vegetable) broth to the saucepan and bring to a boil. Stir in the diced tomatoes, minced garlic, and ginger. Reduce to a gentle simmer for 3 minutes.
Time: PT3M
Temperature: Boiling
Cook Dumplings
Add the frozen dumplings to the simmering soup. Cook for about 4 minutes, or until they float and are heated through.
Time: PT4M
Temperature: Simmer
Season the Soup
Stir in the soy sauce, sesame oil, and season with salt and white pepper to taste.
Time: PT1M
Create Egg Ribbons
Turn the heat to low. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion to form silky ribbons.
Time: PT1M
Temperature: Low simmer
Finish and Serve
Remove the pot from heat, ladle the soup into bowls, garnish with sliced green onions, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 10g
- Carbohydrates
- 15g
- Fat
- 7g
- Fiber
- 2g
Dietary info: Contains gluten, Contains soy, Not vegan, Vegetarian if using vegetable broth and veggie dumplings
Allergens: Eggs, Soy, Gluten
Ingredient Substitutions
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Chicken broth (or vegetable broth): Water with bouillon cube
- Instead of Eggs: Egg whites
- Instead of Frozen dumplings (pork or vegetable): Homemade dumplings
- Instead of Soy sauce: Tamari
- Instead of Sesame oil: Neutral oil (use less)
- Instead of Fresh ginger: Ginger paste
- Instead of Garlic: Garlic paste
- Instead of White pepper: Black pepper
- Instead of Green onions: Chives
Equipment Needed
- Medium saucepan or pot
- Ladle
- Whisk or fork
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Small bowl (for beating eggs)
Critical Steps — Do Not Skip
- Cook dumplings until fully heated through
- Drizzle eggs slowly while stirring to form delicate ribbons
Chef Tips from the Video
- Use very ripe tomatoes for natural sweetness
- Add a tiny splash of rice vinegar or a pinch of sugar to balance acidity
- For extra silkiness, strain the broth before adding the eggs
Troubleshooting
Egg curdles into large lumps
Make sure the soup is at a low simmer, not a rolling boil, and drizzle the egg in a thin stream while stirring continuously.
Dumplings are still hard or doughy
Continue cooking for another 1‑2 minutes; ensure the broth is at a steady simmer and the dumplings are fully floating.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
Freezer: Not recommended because the egg ribbons become rubbery after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑dice tomatoes and store in an airtight container for up to 2 days
- Beat eggs and keep covered in the fridge
- Use frozen dumplings directly; no need to thaw
Last updated: September 6, 2026
