Skip to main content New this month
Get the Allrecipes magazine

Chinese Tomato and Egg Soup

Rated as 4 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."
Added to shopping list. Go to shopping list.


27 m servings 179 cals
Original recipe yields 2 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 8.5 g carbohydrates; 8 g protein; 186 mg cholesterol; 165 mg sodium. Full nutrition

Similar recipes


Read all reviews 1
Most helpful
Most positive
Least positive

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