China · Home-style
Tomato and Tofu Soup
A light, sweet-sour soup of tomato, egg ribbons and tofu, thickened just enough to catch the spoon. Warming and simple.
Tomato soup with egg is a comfort dish across China, and adding tofu makes it a meal without much extra work. The trick is to stir the egg in as ribbons after the broth boils, so it stays in strands rather than breaking into flecks. A starch slurry added off the heat thickens the broth just enough to cloud it slightly.
Ingredients
- tomato1 pieces
- egg1 pieces
- tofu100 g
- cooking oil5 ml
- salt2 g
- cornstarch5 g
- chicken bouillon powder2 g
- scallion0.5 pieces
- ginger1 pieces
- boiling water350 ml
Directions
- 1
Dice the tomato, beat the egg in a bowl and cut the tofu into cubes.
- 2
Heat the oil in a wok, add the sliced ginger for 5 seconds, then the tomato and stir for 30 seconds.
- 3
Add boiling water to the wok and, once it boils, wait 60 seconds before adding the egg and the tofu.
- 4
When the broth boils again, pour in the cornstarch slurry and stir twice in one direction.
- 5
Add the chicken bouillon powder, salt and chopped scallion and turn out 30 seconds later.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.