Tomato Egg Drop Soup (番茄蛋花汤)
番茄蛋花汤 · fan qie dan hua tang
Tomato egg drop soup (番茄蛋花汤) combines the two most beloved Chinese home ingredients — tomatoes and eggs — into a soup that is simultaneously sour, sweet, and comforting. It is the soup Chinese people make when they want something warm and fast. The key is sautéing the tomatoes until they break down into a酱 before adding water, which creates a naturally thick and flavorful broth.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- ripe tomatoes, peeled and diced熟番茄，去皮切丁🛒 local2 large (400 g)
- eggs, beaten鸡蛋，打散🛒 local2 large
- neutral cooking oil食用油🛒 local1 tbsp
- garlic, minced蒜末🛒 local2 cloves
- salt盐🛒 local1/2 tsp
- sugar白糖🛒 local1/2 tsp
- hot water热水🛒 local600 ml
- scallion, chopped (garnish)葱花（装饰）🛒 local1 stalk
- toasted sesame oil香油🏮 asian1/2 tsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Score an X on the bottom of each tomato and blanch in boiling water for 30 seconds. Transfer to ice water, then peel off the skin. Dice the tomatoes into 1 cm pieces.
🔍 Look for 30 秒 · 30 secondsVisual: 皮边缘卷起，轻松剥落Skin curls at the corners and slips off cleanly
You know it's right when: 皮肉完整分离Skin separates from flesh in one piece
2Heat oil in a wok or pot over medium-high. Add minced garlic and stir-fry for 10 seconds until fragrant.
🔍 Look for Medium-high 10 秒 · 10 secondsVisual: 蒜末滋滋作响，香气四溢，边缘微黄Garlic sizzles and releases aromatic scent, edges just starting to golden
You know it's right when: 蒜香浓郁但未焦Garlic is fragrant but not browned
3Add diced tomatoes and a pinch of salt. Cook 5-6 minutes, pressing against the wok to help them break down into a saucy consistency.
🔍 Look for Medium heat 5-6 分钟 · 5-6 minutesVisual: 番茄塌陷成浓稠酱状，可见籽和果肉Tomatoes collapse into a thick, rustic sauce with visible seeds and pulp
You know it's right when: 番茄油和汁水析出，锅底挂酱Oils and tomato juices separate, mixture coats the wok
4Pour in hot water. Add sugar and salt to taste. Bring to a boil, then reduce to a steady simmer.
🔍 Look forVisual: 汤色橙红鲜亮，略带番茄果肉浑浊感Broth is a vibrant orange-red, slightly cloudy from the tomato pulp
You know it's right when: 汤面均匀小泡翻滚Soup is bubbling gently across the surface
5Slowly drizzle beaten eggs in a thin stream while stirring gently in one direction. Let sit for 10 seconds, then gently push the egg ribbons around.
🔍 Look for Medium-low 10 秒 · 10 secondsVisual: 蛋液绽放成大片柔嫩的蛋花浮于汤面Eggs bloom into large, soft flower-like shapes floating on the surface
You know it's right when: 蛋花刚凝固，仍光亮颤动Eggs are just set, still glossy and jiggly
6Drizzle with sesame oil, garnish with scallions. Serve immediately while hot.
🔍 Look forVisual: 香油浮光、葱花翠绿、橙红汤底、金黄蛋花Sesame oil sheen, green scallion contrast, orange broth, white-gold egg ribbons
You know it's right when: 立即食用蛋花口感最佳Best eaten immediately for optimal egg texture
Tips
- · The tomatoes must be very ripe — ripe tomatoes provide natural sweetness that balances the acid. Under-ripe tomatoes make the soup sour.
- · Do not over-stir after adding eggs — let them set for 10 seconds before gently pushing. This creates large, showy ribbons instead of shreds.
- · A pinch of sugar is essential — it balances the tomato acidity without making the soup sweet.
- · For a restaurant-style version, add a teaspoon of cornstarch slurry at the end to slightly thicken the broth.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Ingredient swaps
Can't find an Asian-market staple? Use these.
Swap: toasted sesame oil
→ toasted sesame oil (same thing!)
Ratio: 1:1 · Check the label: use toasted (dark), not raw.
Don't make these mistakes
The traps every home cook hits — and how to avoid them.
✗ Crowding the pan — ingredients steam instead of sear.
✓ Fix: Cook in batches; give each piece room to brown.
✗ Adding sauce too early — the wok cools and flavors dull.
✓ Fix: Push food up the wok wall, add sauce to the hot center, toss fast.
Ways to change it up
One dish, three moods.
- Add tomato for a saucy version
- Scramble with scallion whites for extra fragrance
- Serve over rice for a complete 10-minute meal
🥢 Ask HǎoWèi
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