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Tomato Egg Drop Noodle Soup

This tomato egg drop noodle soup is a delicious spin-off to a traditional egg drop and is a perfect way to add more veggies and fiber into your meal. It is so easy to make, takes less than 15 minutes to whip up, and is great for any culinary skill level! It uses many pantry staples and is a great way to use up any tomatoes in your fridge. Feel free to make larger batches of this to store in the fridge for an easy meal-prep for the week. You can also add more vegetables, like mushrooms, carrots, and bell peppers, for extra fiber and nutrients. Using noodles made from brown rice or chickpeas is also a great way to add some extra fiber to your meal. Fiber is important because it satiates us, making us feel full, and it may contribute to lowering the risk of heart disease, type 2 diabetes and some cancers. Eggs are a great source of protein, as they contain all of the essential amino acids that we need to build protein. They also contain high-density lipoproteins (HDL), also known as the “good” cholesterol, which is anti-inflammatory, anti-coagulant, antioxidant, and may contribute to the removal of some of the “bad” cholesterol (low-density lipoproteins, or LDL) in our bodies. Tomatoes contain lycopene, which is an antioxidant, so it can protect our cells from damage and may also contribute to lowering levels of LDL cholesterol in our bodies. Tomatoes are a good source of fiber, vitamin C, potassium, vitamin K, and folate. Corn contains vitamin C, which is an antioxidant that protects our cells from becoming damaged and can aid in reducing the risk of cancer and heart disease. Consuming a wide variety of foods is important because different foods contain varying kinds and amounts of nutrients, all of which have important roles in keeping our body healthy and functioning.

  • Yield: 1 serving 1x


  • 1 serving noodle of choice
  • 2 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1 green onion, chopped
  • 2 small tomatoes, diced
  • 2 cups chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp sriracha, or to taste
  • ½ tsp sesame oil
  • ¼ cup corn
  • ¼ cup spinach
  • 1 egg, beaten


  1. Boil a pot of water to cook your noodles according to its package instructions. Drain and transfer to a large soup bowl.
  2. Heat vegetable oil in a pot over medium heat. Add the garlic and white part of the green onion and cook for 1 minute.
  3. Add the tomatoes and cook for 2-3 minutes, until softened.
  4. Add the stock, soy sauce, sriracha and sesame oil. Let simmer for 2 minutes, then add the corn and spinach and simmer for 1 more minute.
  5. Slowly stir in the beaten egg.
  6. Turn off the heat and transfer the soup to the soup bowl with your noodles. Top with green onions and enjoy!


Link to reference recipe :

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 35g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 160mg

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