Name: Tofu Egg Soup with Tomatoes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 Making 4 small bowls
Ingredients: 2 tomatoes; Several ginger slices; One box of fresh tofu ( , around 8.OZ); 1 to 2 eggs ( , whisked); 2 cups of water; 2 teaspoons salt; 1/2 tablespoon peanuts oil; Several drops of sesame oil; 1/2 tablespoon chopped spring onions for garnish

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Egg drop soups are always easy and quick to prepare. When I am in a hurry of preparing a dinner or my family do not need too much meat or fat, I will choose to make tomato egg drop soup.

Soup is an important member of my table because I make soup every two days. I am living in Guangdong province now where simmering soups(煲汤) is a common skills for housewives.

In Sichuan Cuisine, people love to make soup with strong flavors for example chicken soup with pickled white radish, hot and sour soup and also healthy and mild soups such as chicken mushroom soups and tomato rib soups.

If a little bit sour taste is wanted, tomatoes are commonly used. I have post recipe introducing tomato rib soup.

The recipe today calls for fresh tofu, egg and tomatoes. Those ingredients not only create a slightly sweet or sour mild taste but also a red, white and yellow color. And the most important part is that it only requires 10 minutes.

There are two options about whether remove the tomato skins off or not. Personally I think it is unnecessary to remove the skin off. But you can remove it by rinsing the tomato in boiling water for a few minutes.

5 from 1 vote

Tofu Egg Soup with Tomatoes

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

15 minutes yummy egg drops soup with tofu and tomato. Mild soup good for clearing the body up and reduce body hot.

Course: Soup

Cuisine: Chinese

Keyword: tofu, tomato

Servings: 4 Making 4 small bowls

Calories: 104 kcal

Author: Elaine

Ingredients

2 tomatoes
Several ginger slices
One box of fresh tofu , around 8.OZ
1 to 2 eggs , whisked
2 cups of water
2 teaspoons salt
1/2 tablespoon peanuts oil
Several drops of sesame oil
1/2 tablespoon chopped spring onions for garnish

Instructions

Cut the tomatoes into wedges, remove the seeds and set aside.
Cut the fresh tofu into cubes.
Heat up peanuts oil or olive oil in wok; add half of the tomato wedges in to stir fry until you can see the juicy. Add water and ginger slices in.
Bring all the content to a boiling. Add tofu cubes and the left tomato wedges slowly.
When it begins to boil again, pour the egg liquid in slowly and stir as circles.
Add salt. Turn off the fire and transfer the soup out.
Pour several drops of sesame oil on top and garnish some chopped spring onions on top.

Recipe Notes

Fresh tofu is very tender and easy to break. When adding it to the wok, you can use a wide knife to move it.
I stir-fry half of the tomatoes firstly for the taste issue and leave half of them for a better looking. You can stir-fry all the tomatoes firstly.

Nutrition Facts

Tofu Egg Soup with Tomatoes

Amount Per Serving

Calories 104 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 55mg 18%

Sodium 1195mg 50%

Potassium 127mg 4%

Total Carbohydrates 3g 1%

Sugars 1g