Cook’s notes
As the end of the year creeps nearer, the weather in the northern hemisphere is getting colder. Here in the tropics, it will never be cold enough to warrant wearing thick clothing but on days when it rains (and it does rain most days), having soup is always a good idea.
Inspired by two dishes — Chinese-style scrambled eggs with tomatoes and tomato soup. I simply combined the two and simplified the process. And trust me when I say that this is a cheap dish. Cheap and easy to make. For many people, that is the perfect formula.
Tofu and tomato egg drop soup
Ingredients
- 1 can whole peeled tomatoes (390 grams / 13.7 oz)
- salt
- black pepper
- 1 pack silken tofu (300 grams / 10.5 oz) drained and cut into half-inch cubes
- 3 large eggs beaten
- finely sliced scallions as much or as little as you like
Instructions
- Pour the contents of the can into a pot. Lightly squish the tomatoes with your hand or with a fork.
- Fill the can with water, add to the tomatoes, then half fill it with more water and pour that into the pot too.
- Sprinkle in three pinches of salt and two pinches of pepper.
- Heat and bring to a gently boil.
- Stir in the tofu cubes and allow to boil. Cover the pot, set the heat to low and simmer for five minutes. Taste, and add more salt and pepper if needed.
- Off the heat, pour the beaten eggs in a circular motion on the surface of the soup. Allow to set for a few seconds then stir lightly.
- Stir in the scallions and serve.
Crispy ham and cheese bread rolls