The Washington Post

Tomato Egg Drop Soup

Tomato Egg Drop Soup 6.000

Dixie D. Vereen for The Washington Post

Top Tomato 2015 Aug 18, 2015

Tomatoes and hickory-smoked bacon add a satisfying richness to this classic, velvety soup. It was created by Shannon Li, a 14-year-old rising 10th-grader at Baruch College Campus High School in New York who cooks quick meals for her family on most nights.

Shannon's mother, Amanda, grows several varieties of tomatoes in their Brooklyn back yard; the family likes to make sure that all of them get eaten. Taking a cue from her Chinese grandfather's egg-and-tomato sauce recipe, and mindful of the fact that her younger and older brothers (one of each) prefer their tomatoes cooked instead of raw, Shannon combined the elements into a quick and easy soup that her family eats as a main course and sometimes as part of a larger meal.

Serve on its own, or over rice or noodles.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes about 7 cups

  • 5 strips hickory-smoked bacon, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium or no-salt-added chicken broth
  • 5 ripe, medium tomatoes, cored and diced (about 1 pound total)
  • 2 tablespoons regular or low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons sugar
  • 2 large eggs
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 cup diagonally sliced scallions, for garnish


Combine the bacon and garlic in a large skillet; place over medium heat. Fry until the bacon has crisped, adjusting the heat as needed so the garlic does not burn.

Meanwhile, bring the broth to a boil in a medium pot over medium-high heat. Add the tomatoes; cook for 3 to 4 minutes, then reduce the heat to medium. Use a slotted spoon to transfer the bacon and garlic to the pot, leaving behind as much of the rendered fat as possible. Add the soy sauce, oyster sauce and sugar to the pot, stirring until the sugar has dissolved; cook for 15 minutes or until the tomatoes have broken down.

Use a fork to lightly beat the eggs in a cup; season lightly with salt and pepper, then add to the soup, whisking constantly, until well distributed and ribbony.

Whisk together the cornstarch and water in a small bowl to form a smooth slurry, then stir that slurry into the soup. Cook, stirring, until the soup is thickened.

Divide among individual bowls; garnish with the scallions. Serve warm.

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Recipe Source

From Brooklyn resident Shannon Li.

Tested by Jim Webster.

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Nutritional Facts

Calories per serving (based on 8, using no-salt-added broth and low-sodium soy sauce): 100

% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 2g 10%

Cholesterol: 55mg 18%

Sodium: 410mg 17%

Total Carbohydrates: 10g 3%

Dietary Fiber: 0g 0%

Sugar: 6g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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