Total Time
Prep 10 mins
Cook 10 mins

This has become a family staple for occasions when we are in the mood for a nice thin, light soup. Often I'll double the recipe.

Ingredients Nutrition


  1. Drain and chop tomatoes and reserve juice.
  2. Bring soy sauce, tomato juice and stock to the boil.
  3. Add tomatoes and half the spring onions and cook for 2 minutes.
  4. Dribble beaten eggs in gradually.
  5. Serve immediately, sprinkled with remaining spring onions.
Most Helpful

5 5

This soup was so easy and quick to put together. The flavor was absolutely delicious !!! I think I would like to next time use the immersion blender in it for just a bit before adding the egg. I only needed 2 bowls for lunch so the remainder I had put in a container to freeze without the egg in it. Also a good quality can of plum tomatoes makes a difference. Will be making this soup again. Makes for a great lunch because it is not heavy. Thanks for sharing Axe....will be making this often. I love soups for lunch with either sandwiches or salads.

5 5

Wow - this is a delicious, quick and easy soup!!! I am the queen of quick soups with eggs but never thought of this combo. Made exactly as posted and then drizzeled a little dark sesame oil on top. This is being added to our regular rotation. Just for fun, I might try poaching the egg next time... Thx. for posting!

5 5

a really excellant soup! so easy and quick to put together, it's wonderful for lunch. but it made so much there was enough for lunch again tomorrow. Because i wanted to keep some for the next day, I didn't put the egg in all of the soup. I added it to each bowl of soup with the extra green onions. I will be making it again, quite outstanding, thanks for posting!