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Chinese Tomato and Egg Soup

Rated as 3.5 out of 5 Stars

"You can't find this soup in Chinese restaurants in United States, but it's quite common in South China. It is really easy, and delicious for tomato lovers. Enjoy it."
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27 m servings 179
Original recipe yields 2 servings


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  1. Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.


  • Cook's Notes:
  • Make sure the tomato melts, and don't let the eggs agglomerate.
  • Tofu may be substituted for eggs for a vegan version.

Nutrition Facts

Per Serving: 179 calories; 13.4 8.5 8 186 165 Full nutrition

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Tasty alternative to egg drop or hot and sour soup. I think next time, I'll use more tomato... winter tomatoes aren't as strong