Tofu and tomato egg drop soup
Easy to make with easily accessible (and inexpensive) ingredients, it's fast enough to cook in bulk and serve to a crowd.
Servings 6 people
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.
