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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
  • 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
  1. Cut the tomatoes into wedges, remove the seeds and set aside.
  2. Cut the fresh tofu into cubes.
  3. 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.
  4. Bring all the content to a boiling. Add tofu cubes and the left tomato wedges slowly.
  5. When it begins to boil again, pour the egg liquid in slowly and stir as circles.
  6. Add salt. Turn off the fire and transfer the soup out.
  7. Pour several drops of sesame oil on top and garnish some chopped spring onions on top.
Recipe Notes
  1. Fresh tofu is very tender and easy to break. When adding it to the wok, you can use a wide knife to move it.
  2. 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*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 1195mg52%
Potassium 127mg4%
Carbohydrates 3g1%
Sugar 1g1%
Protein 7g14%
Vitamin A 455IU9%
Vitamin C 6.2mg8%
Calcium 88mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.