15 Mins Tomato and Egg Drop Noodle Soup 🍜
If you grew up in a Chinese household, chances are you’ve had some version of tomato and egg drop noodles before. It’s one of those dishes that every family makes slightly differently, but the feeling it gives is always the same — warm, tangy, and deeply comforting.
When I was little, I was a really picky eater. I’d push away vegetables, complain about strange textures, and often say, “I’m not hungry” just to avoid certain dishes. But whenever my mom made tomato and egg drop noodle soup, I never said no.
It’s a bowl that’s sweet, sour, savoury, and silky all at once. The tomatoes break down into a slightly thick, tangy broth that clings to the noodles. The eggs are soft and tender, giving it that signature texture.
When I was growing up, this was our go-to meal whenever my mom wasn’t sure what to cook. Breakfast, lunch, or dinner — it didn’t matter. This dish came to the rescue every time. It’s quick and filling.
Now, even though I live far away from home, I still cook this whenever I need something comforting. It’s the taste of home in just 15 minutes.
Ingredients
Main Ingredients
- 2 tomatoes
- 2 eggs
- 1 serving noodles (wheat noodles, instant noodles, or udon all work well)
Seasonings
- 1 tsp oil
- 1 ½ cups water
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp oyster sauce
- 1/2 tsp salt
- spring onion (as much as you like, for topping)
Optional Add-Ons
- a drizzle of sesame oil (for aroma)
- a pinch of sugar (to balance the acidity)
- white pepper (for a gentle kick)
Instructions
1. Prep the Ingredients
This dish cooks really fast, so it’s best to prepare everything before you turn on the stove.
- Dice your tomatoes into small chunks. Smaller pieces break down faster and help release more juice into the soup.
- Crack and beat 2 eggs in a small bowl. Use chopsticks or a fork to gently whisk until the yolks and whites are combined. You don’t need to make them frothy — just smooth and even in colour.
- Chop some scallions for topping later.
❤️ Tip: Get your seasonings ready beside your stove. You’ll be adding them quickly while the soup cooks.
2. Stir-Fry the Tomatoes
Turn your heat to high and add 1 tsp oil to your small pot. Once the oil is warm (but not smoking), add in the diced tomatoes.
Stir-fry for about 2–3 minutes, pressing down slightly with your spatula to help the tomatoes release their juice. As they soften, they’ll start turning into a thick, jammy mixture — this is where the soup’s flavour really begins.
You’ll smell the sweet, tangy scent of tomato filling the air — it’s that nostalgic aroma that instantly feels like home.
❤️ Tip: If your tomatoes aren’t very juicy, you can add 1–2 tablespoons of water to help them cook down faster.
3. Build the Soup Base
Once your tomatoes have softened and released their juice, pour in 1 ½ cups of water. Turn the heat back to medium-high and let it come to a boil.
Now it’s time to season the broth. Add:
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp oyster sauce
Give everything a gentle stir to mix well. Taste a spoonful — it should be slightly tangy, savoury, and rich.
❤️ Tip: If your tomatoes are extra sour, you can add a pinch of sugar to balance the flavour.
4. Cook the Noodles
When the soup starts to bubble, add in your noodles directly.
Cook according to package instructions — usually 2–4 minutes, depending on the type. Stir occasionally to make sure the noodles don’t stick together.
When the noodles are almost done (still a little firm in the middle), add 1/2 tsp salt to season the broth.
❤️ Tip: If your noodles soak up too much liquid, you can top up with a little hot water to keep it soupy.
5. Add the Beaten Eggs
Once your noodles are cooked, turn off the heat completely first.
Slowly pour in the beaten eggs in a circular motion over the soup. You’ll see the eggs begin to set the moment they hit the hot liquid. Don’t stir immediately — let it sit undisturbed for 1 minute.
Then, turn the heat back to low for another 1-2 mins and gently stir once or twice.
6. Finish and Serve
Once the eggs are set, turn off the heat completely.
Sprinkle chopped scallions on top — they’ll add a pop of colour and freshness.
If you like, drizzle a tiny bit of sesame oil for a nutty aroma.
This dish tastes best when eaten hot — especially on a chilly day or when you just want something comforting without spending too much time in the kitchen.
Extra Tips
1. For Extra Tomato Flavour
- Add one more tomato if you want a deeper tomato base.
- A spoon of ketchup gives extra colour and sweetness.
- If you’re feeling creative, try tomato hotpot base (like Haidilao or Little Sheep brand). It gives the soup a restaurant-style richness!
2. For Lazy Cooks ( I See You ! )
- Use canned tomatoes — diced, pureed, crushed, or chunked. Any type works fine. It might even make your soup thicker and more flavourful.
- If you’re using canned tomatoes, reduce the soy sauce slightly since they can be saltier.
3. For Noodle Lovers
- Use hand-pulled noodles for a chewy texture.
- Instant ramen works perfectly too — just skip the included flavour packet.
- Or try rice noodles for a lighter, softer version.
4. Optional Upgrades
- Add a drizzle of sesame oil for aroma
- Add a pinch of sugar to balance the acidity
- Add a few drops of chilli oil if you like a little heat.
- Stir in some baby spinach or bok choy for a more balanced meal.
- Sprinkle a touch of white pepper for a classic Chinese noodle shop finish.
Tomato and Egg Drop Noodle Soup
Ingredients
- 2 tomatoes
- 2 eggs
- 1 serving noodles (wheat noodles, instant noodles, or udon all work well)
- 1 tsp oil
- 1 ½ cups water
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp oyster sauce
- 1/2 tsp salt
- spring onion (as much as you like, for topping)
Instructions
- Prep the ingredients: dice 2 tomatoes into small chunks. Crack and beat 2 eggs in a small bowl until smooth. Chop some scallions for topping.
- Stir-fry the tomatoes: add 1 tsp oil to a small pot on high heat. Add the 2 diced tomatoes and stir-fry for 2–3 minutes, pressing down to release juice until jammy.
- Build the soup base: pour in 1 ½ cups water and bring to a boil on medium-high. Add 1 tsp light soy sauce, 1/2 tsp dark soy sauce, and 1 tsp oyster sauce.
- Cook the noodles: add 1 serving noodles to the bubbling soup. Cook for 2–4 minutes (per package instructions), stirring occasionally. Add 1/2 tsp salt when noodles are almost done.
- Add the beaten eggs: turn off the heat. Slowly pour the 2 beaten eggs in a circular motion. Let it sit for 1 minute. Turn heat to low for 1-2 mins and gently stir once or twice.
- Finish and serve: turn off heat. Sprinkle chopped scallions on top.
Notes
- Add 1 more tomato if you want a deeper tomato base.
- 1 spoon of ketchup gives extra colour and sweetness.
- Try tomato hotpot base for restaurant-style richness.
- Use 1 can of tomatoes (diced, pureed, or crushed).
- If using canned tomatoes, reduce the soy sauce slightly as they can be saltier.
- Use hand-pulled noodles for texture, 1 pack of instant ramen (skip the flavour packet), or rice noodles for a lighter version.
- Add a drizzle of sesame oil for aroma.
- Add a pinch of sugar to balance acidity.
- Add a few drops of chilli oil for heat.
- Stir in a handful of baby spinach or bok choy for a balanced meal.
- Sprinkle a touch of white pepper for a classic finish.
