Chinese Tomato and Egg Soup


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.

Prep Time:
10 mins
Cook Time:
17 mins
Total Time:
27 mins
2 servings


  • 1 tablespoon vegetable oil

  • 2 large ripe tomatoes, quartered

  • 2 cups water, or more as needed

  • 2 eggs

  • 2 tablespoons minced green onion

  • ½ teaspoon sesame oil (Optional)

  • 1 pinch white sugar, or to taste

  • salt to taste


  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
13g Fat
9g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 179
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 186mg 62%
Sodium 165mg 7%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 8g
Vitamin C 24mg 121%
Calcium 56mg 4%
Iron 2mg 8%
Potassium 517mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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