Tomato Tofu Egg Drop Soup (番茄豆腐蛋花湯)

As this soup is made by tomato, tofu and eggs, the taste is very light, without any intensive flavours, yet very healthy of course. If you still want to entertain your taste buds, you might like to use good quality, flavourful stock. Any stocks will work, like fish, chicken, beef or vegetable soups will add a depth of flavour into it. Homemade stock is the best for this. Yet, you can use homemade or canned soup to your liking.

The egg drop is an interesting point of enjoying this soup. Don’t overcook the eggs. When pouring in the whisked eggs, don’t let them sit in one place, and gently stir them around.

Prep time: 10 mins
Cook time: 10 mins
Yield:  2 to 3 serves

Ingredients:

• 2 tomatoes
• 150 gm tofu
• 1 to 2 eggs, whisked
• 2 cups water
• 1 cup vegetable stock or chicken stock
• salt, to taste

Method:

1. Rinse the tomatoes. Soak in boiling water for a few minutes and remove the skin if desired. Cut into smaller pieces and remove the seeds. Set aside.
2. Cut tofu in to 1 to 1.5cm cubes.
3. Use a large pot, pour in water and the stock, then bring to boil over medium-high heat. Add the tomatoes and cook until tender. Lower the tofu carefully. Once it boils again. Turn off the heat. Steadily pour in the whisked egg and gently stir around with chopsticks, a large spoon or a fork. The egg should immediately turn into ribbons. Season with salt. Serve hot.

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