15 minutes yummy egg drops soup with tofu and tomato. Mild soup good for clearing the body up and reduce body hot.
Servings: 4 Making 4 small bowls
Calories: 104 kcal
Several ginger slices
One box of fresh tofu
, around 8.OZ
1 to 2
Several drops of sesame oil
chopped spring onions for garnish
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.
- 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.
Tofu Egg Soup with Tomatoes
Amount Per Serving
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Total Carbohydrates 3g
* Percent Daily Values are based on a 2000 calorie diet.