Chicken Tomato Egg Drop Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Fusion
Serves: 4 People
To marinate chicken
  • Chicken, boneless and diced small- 1 chicken breast
  • Corn starch- ½ tbsp
  • Egg white- ½ tbsp
  • Salt- a few pinches
To make Soup
  • Chicken stock, low-sodium- 5 cups (or combine 2 chicken bouillon cubes in 5 cups water)
  • Tomato, chopped- 2
  • Soy sauce, low-sodium- 1 tbsp
  • Chili paste- 1 tsp
  • Tomato ketchup- ½ tbsp
  • Cornstarch- 1 tbsp dissolved in 2 tbsp cold water
  • Green onions, chopped- 2 stalks
  • Egg white, beaten- whites from 2 eggs
  • Ground pepper- ¼ tsp
  • Salt- to taste, if needed
  1. In a bowl, combine chicken with corn starch, egg white and salt.
  2. Place a large pot over medium heat, pour the chicken stock into the pot and let it come to a slight boil.
  3. Add the marinated chicken and cook for 5 minutes till the chicken floats on the stock.
  4. Add the chopped tomato and cook for a few minutes.
  5. Add soy sauce, chili paste and tomato ketchup, combine well and cook for 3 to 4 minutes.
  6. Combine the cornstarch with cold water and add to the soup, combine well and let the soup thicken.
  7. Pour the beaten egg white and keep stirring to avoid the formation of lumps.
  8. Add green onions and ground pepper.
  9. Have a taste and add more salt if needed.
  10. Remove the pot from the heat and ladle the soup into a soup bowl.
  11. Enjoy while the soup is warm.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at