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Tofu Egg Soup with Tomatoes
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
Prep Time
5
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
13
minutes
minutes
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.
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
Calories:
104
kcal
|
Carbohydrates:
3
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
1195
mg
|
Potassium:
127
mg
|
Sugar:
1
g
|
Vitamin A:
455
IU
|
Vitamin C:
6.2
mg
|
Calcium:
88
mg
|
Iron:
1.1
mg