Tomato Tofu Egg Drop Soup
Tomato tofu egg drop soup (番茄豆腐汤) is a quick and simple Chinese soup recipe with only tomato, tofu, shiitake brown mushroom, egg, ginger, and vegetables broth cubes that takes 10 minutes and tastes better than restaurants. This soup is healthy and delicious, with silky threads of eggs in every spoon.
Servings: 2 peoples
Ingredients
Main Ingredients
- 300 gram medium firm tofu
- 2 medium/large tomatoes
- 50 gram shiitake brown mushroom
- 1 egg
- 3 slices ginger
- 1 Chinese celery
Slurry Ingredients
- 1 tsp cornstarch
- 1 tsp water
Cooking ingredients
- 2 vegetables stock
- 1000 ml boiled water
- 1 tbsp cooking oil
Instructions
- Rinse the tofu and cut it into medium pieces.
- Cut the tomato into small pieces as shown in the picture.
- Prepare the vegetables broth. Open two vegetables stock and dissolve it in 1000 ml boiled water. Set aside.
- Mix the corn starch (1 tsp) with the water (2 tsp).
- Crack an egg and pour in the corn starch mixture. Mix well.
- Heat up a pot and pour in 1 tbsp cooking oil for 30 seconds on medium heat.
- Put in the ginger and fry it for 30 seconds on medium heat.
- Put in the diced tomatoes and fry it for 1 minutes on medium heat.
- Put in shiitake brown mushrooms and let cook for 30 seconds before pour in the vegetables broth.
- Cover the lids and let it bring to a boil
- Add in the tofu.
- Cover the lids and let it simmer for 5 minutes on medium heat.
- Pour the eggs slowly over the soup while gently stirring it. Make sure that it is on high heat when pouring the eggs so that they will cook quickly. Turn off the heat immediately once the eggs are floating.
- You may add 1 tsp of salt (depends on your preference).
- Done and serve immediately.
