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Tomato and Egg Drop Noodle Soup 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.

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

  1. Cook the Noodles: In a large saucepan, bring water to a boil and cook the noodles according to package instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. Season the Soup: Stir in sugar and salt to balance the flavors. Taste and adjust seasoning as needed to your preference.
  5. 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