Introduction

Tomato and Egg Drop Noodle Soup is a comforting and simple dish perfect for a quick meal. With silky egg ribbons floating in a tangy tomato broth served over tender noodles, it’s both satisfying and flavorful. This recipe is easy to make and customizable to your taste.

A white bowl filled with bright red soup as the base, showing a smooth and slightly oily texture. Inside the soup, there are soft, curly yellow noodles spread evenly in the middle and around the bowl. Small bits of light brown minced meat or tofu are mixed throughout the soup. On top, scattered slices of fresh green onions add a pop of green color and a fresh look. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can canned diced tomatoes (can substitute with crushed tomatoes for a smoother consistency)
2 large eggs (use fresh eggs for best results)
To taste teaspoon salt (ensure to taste and adjust as needed)
4 servings noodles (instant noodles work well, or consider rice noodles for a gluten-free option)
1 teaspoon sugar (adjust according to personal sweetness preference)

Instructions

Step 1: In a large saucepan, bring water to a boil and cook the noodles according to package instructions. Drain and set aside.
Step 2: In the same saucepan, add canned diced tomatoes along with a dash of water if needed. Bring to a gentle simmer.
Step 3: Whisk the eggs in a bowl and gradually drizzle them into the simmering soup, stirring gently to create delicate ribbons.
Step 4: Stir in sugar and salt to balance the flavors. Taste and adjust seasoning as needed.
Step 5: Place the cooked noodles in bowls and ladle the hot soup over them, ensuring each bowl has silky broth, tender noodles, and egg ribbons.

Tips & Variations

Garnish with fresh scallions or cilantro for a vibrant touch and added freshness.
Use crushed tomatoes instead of diced for a smoother broth.
Try rice noodles to make the dish gluten-free.
Store noodles separately from the soup if refrigerating to prevent sogginess.

Storage

Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove, then add the noodles just before serving to maintain their texture.

How to Serve

A white bowl filled with a bright red soup base, containing soft, wavy noodles that are pale yellow and spread evenly throughout. Small bits of cooked egg float in the broth, giving a slightly textured look beneath the noodles. On top, sliced green onions add a fresh green color, scattered in the center and edges, contrasting with the red soup and yellow noodles. The bowl sits on a white marbled surface, giving a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, this soup is naturally vegetarian as it contains no meat. Just ensure your noodles do not contain egg if you want it vegan, and substitute eggs with a vegan alternative if desired.

What type of noodles work best?

Instant noodles are convenient and tasty, but rice noodles are a great gluten-free option. Egg noodles or thin wheat noodles also pair well with the soup’s texture and flavors.

Tomato and Egg Drop Noodle Soup Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

A comforting and quick Tomato and Egg Drop Noodle Soup combining the rich flavors of canned diced tomatoes with delicate ribbons of egg in a savory broth, served over tender noodles for a satisfying meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired

Ingredients

Scale

For the Soup

1 can (14.5 oz) Canned Diced Tomatoes (can substitute with crushed tomatoes for smoother consistency)
2 large Eggs (use fresh eggs for best results)
To taste Salt (adjust as needed)
1 teaspoon Sugar (adjust to balance sweetness)

For the Noodles

4 servings Noodles (instant noodles or rice noodles for gluten-free option)

Instructions

Cook the Noodles: In a large saucepan, bring water to a boil and cook the noodles according to package instructions. Drain and set aside.
Prepare the Soup Base: In the same saucepan, add the canned diced tomatoes along with a dash of water if needed. Bring to a gentle simmer to develop flavor.
Add the Eggs: Whisk the eggs in a bowl, then gradually drizzle them into the simmering soup while stirring gently to create delicate egg ribbons throughout the broth.
Season the Soup: Stir in sugar and salt to balance the flavors. Taste and adjust seasoning as needed to your preference.
Assemble and Serve: Place the cooked noodles in serving bowls and ladle the hot tomato and egg soup over them, ensuring each bowl has a silky broth, tender noodles, and beautiful egg ribbons.

Notes

Optional: Garnish with fresh scallions or cilantro for a vibrant touch and added freshness.
For leftovers, store noodles and soup separately to maintain noodle texture when refrigerating.
Taste and adjust seasoning carefully to balance acidity of tomatoes with sugar and salt.

Keywords: Tomato egg drop soup, easy noodle soup, quick weeknight dinner, comforting soup, egg ribbon soup, tomato noodle soup