Tofu and Tomato Egg Drop Soup Recipe (2024)

I used tangy Gochujang date sauce skipping the sugar and ketchup. This was satisfyingly delicious!

Four stars, but if you add some soy sauce and chili crisp at the end it is worthy of five stars.

Absolutely thrilled to have found this recipe. There’s an authentic Chinese restaurant in my town that serves a tomato soup with house made noodles. It doesn’t have the eggs or tofu, but otherwise tastes exactly like this. It’s my favorite thing in the menu. I used a shallot in place of the scallion, because that’s what I had, and the vegetable Better Than Bouillon diluted to my taste. It looked thin in the pot, but it was actually perfect!

Loved this recipe. (5 stars). I made a couple of changes that I think worked better for me & my husband. I used 2 Tablespoon of gochujang sauce (no ketchup), and only 1 Tablespoon of Brown Sugar instead of 2. The soup was not too thin, and as soon as I added the eggs, it was perfect consistency. I did grate some black pepper on top just before serving too. YUM!

Great recipe, I’ve made it 3 times with all ingredients listed. I used a Better Than Bullion beef base for the stock which really added a nice compliment to the tomato tanginess. I also added a bit Chili Crunch to each serving which, with the ginger, really nailed it.

This soup is so delicate and subtle and delicious that it would be a travesty to change it at all. The tofu and the egg are perfect in that complex broth.Why so many people find it necessary to ignore what is written but incorporate what they imagine would be better is beyond me. At least make the recipe one time as presented. Then do what you like.

Good recipe. Love the broth flavor; well balanced. A couple of notes: (1) while I love tofu, I'm not sure it adds anything to this soup (except for protein). Next time, I'll try it with mushrooms sautéd in butter and sherry. Note 2: I love the ginger in this recipe, though I'm not sure about the mouth feel. Next time, I'll try using the pureed ginger (you buy it in a tube) to give it the same ginger flavor, minus the ginger crunch.

Totally delicious, but the first time I made it I found that the eggs made it a bit custardy and no longer very soupish. The second time I used two eggs instead of three and the texture was perfect.

I took a lot of this advice and definitely agree with all of it. A touch of soy sauce and a generous amount of gochujang and chili crisp do miracles for this recipe. Also, if you're making double or triple portions, mixing both normal extra firm tofu with silken tofu can add another pleasant layer of complexity to the recipe.

Delicious and fast. Better than bouillon is a lifeline for any broth I am not making from scratch, just lessen the amount or it may be too salty. Next time I will try it with gochujang as suggested. A sprinkle of cilantro would work too if that’s your jam.

An interesting variation on tomato soup. Great use of last summer’s frozen tomatoes. Made - and enjoyed - as written. But to be honest I am looking for a little zing.

I have not made this yet but 2 steps shot out at me. One was not pressing the tofu at least a bit. That helps it absorb flavors better. The other was not coddling the eggs with a little warm soup before pouring into the pot. I have another recipe that does this making the eggs not become "scrambled" when added. I will try this exactly with these 2 modifications.

This was good and enjoyed by my family. I added some soy sauce and rice vinegar to make it more to our taste; adults added chili crisp.

Easy to make and delicious. All three kids loved it (along with the adults of course)

Absolutely delicious made as written, AND it really did only take me 15 minutes! A first!

Love this, and my seven-year-old does too! Our variation includes adding chili oil at the end for those in our family that like the extra kick. Also, a tablespoon or so of rice vinegar to achieve a kind of "hot and sour" style tomato soup, and, instead of regular firm tofu, we use firm silken tofu which has a terrific mouth feel.

Loved this! I added a cube of crab tom yum bouillon and about a 1/4 of rice vinegar.

I replace the salt with 2 tsps miso paste, serve with noodles, chili crisp and fried crispy shallots

This soup is so delicate and subtle and delicious that it would be a travesty to change it at all. The tofu and the egg are perfect in that complex broth.Why so many people find it necessary to ignore what is written but incorporate what they imagine would be better is beyond me. At least make the recipe one time as presented. Then do what you like.

Since we’re vegetarian, don’t eat eggs and there’s only two of us… but love a good tomato soup, I made the following adjustments:Used small can (14 oz) crushed tomatoesUsed about 1 1/2 cups of broth with Better than Bouillon Vegetable BaseHalved the brown sugar and no ketchupIt was delicious! And will make again

This turned out great and is super easy. Like a few others recommended I used gochujang instead of ketchup. I think there’s room to play around with this - add another egg to make it heartier, make it brothier and add rice noodles or veggies - but it’s wonderful as is.

It's a little sweet, but texturally wonderful. Will tinker a bit with the balance of flavors when making again, which is to say it will go into rotation because tasty and easy.

I made this as written except for using molasses instead of the sugar. The second time I made it, I added some crushed Chile pepper. Even better.