Tomato and egg soup (Chinese: 番茄蛋汤; pinyin: Fānqié dàn tāng or Chinese: 番茄蛋花汤; pinyin: Fānqié dàn huā tāng) is a dish from China consisting mainly of tomato and egg.

Half a litre of water is used in this soup, and a small amount of oil.

Eggs are added toward the end of this dish, and stirred in for only about 3 minutes.

This soup is also sometimes made with the tomato skin removed, and is sometimes cooked for a longer time.

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