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Kimchi Tomato Egg Drop Soup

Kimchi puts a refreshing twist to traditional tomato egg drop soup in this recipe and it's ready in just 20...

Hi there! I'm Yi Lin, a Marketing and Communications Intern at Doctor Kimchi. 

It's been a month since I arrived in Munich and I'm not gonna lie — I miss the food (and the people) back home. I'm from Singapore, a tiny island in Southeast Asia. Singapore has a hugely diverse food culture, including Chinese, Indian, Malay and many others. While I'm not confident in making our national dishes (many of which require lots of time and skill!), I've been cooking simple dishes that I would often make at home. Today I would like to share the Egg Drop Soup, which is simple, nutritious and comforting.  

Traditionally made from beaten eggs and soft tomato chunks, this dish is one of my favourite go-tos when I'm craving something soothing and easy to make. To add a twist, I experimented with our Weekend Kimchi which added a pleasantly sour and fresh note to this classic recipe. To make the dish more filling, feel free to add your choice of protein, dumplings (fresh or frozen), noodles or rice 😋 



Cooking time: 20 minutes

One Portion


  • 1/2 tbsp oil
  • 1 tomato (cut into small chunks)
  • 60ml chicken/vegetable stock
  • 120ml water (or more stock)
  • 1/2 tsp light soy sauce
  • 0.13 tsp sesame oil
  • Dash of white pepper
  • salt (to taste)
  • 1/2 egg (beaten)
  • 1/3 tsp cornstarch (mixed with 2 tbsp water)
  • 2 tbsp of aged kimchi ( Doctor Kimchi - Weekend Kimchi )
  • 1/4 scallion (finely chopped)
  • 1/2 tbsp cilantro (chopped, optional)



  1. Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart. 

    Tomato chunks in pot

  2. Add in kimchi, stock, water, light soy sauce, sesame oil, ground white pepper and salt. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.

    Tomato broth boiling

  3. Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.

    Beating an egg in bowl

  4. Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until blended. Now pour a thin stream of egg into the middle as you slowly swirl the soup. This is how you get that pretty egg drop effect.

    Pouring eggs into soup

  5. Serve the soup into bowls and garnish with chopped scallions and cilantro.

    Kimchi tomato soup in bowl with rice

Recipe adapted from

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