In every meal of my family, there must have a soup. Asian soup is quite different from Western soup: while Western soup such as pumpkin soup is blended well, Asian soup keep vegetables’ own form in the broth. Let me share you the recipe of a common soup: Tofu with Tomato Egg Drop Soup. Tofu and Tomato Egg Drop Soup is a combination between the light sour flavor of tomato and the smooth texture of tofu and egg drop.

tofu and tomato egg drop soup

Combining Tofu with Traditional Tomato Egg Drop Soup

The traditional version of this soup contains only tomato and egg. This duo is very familiar to many cultures around the world, for example shakshuka, baked egg in tomato…Tomato Egg Drop Soup is believed to originate from China and became popular thanks to its simplicity in ingredients and cooking process. Then, many other Asian country enjoyed this dish including my country, Vietnam.

My mom did it regularly for my family, that I didn’t remember how many times we had it eaten. I just remembered I was into this dish and Tomato and Egg Stir-Fry so much. One time, she added tofu in, and the dish turned out more interesting with soft, silky, and smooth tofu cubes. It’s also another way to add more protein into the soup.

Of course, there is some minor difference between Chinese Traditional Tomato egg drop soup and my soup. For example, the tomato is chopped into bigger pieces, and there is no cornstarch to be added in the soup. For the tomato, you can stir-fry it first or just directly boil it if you would like to avoid fat in the soup.

Ingredients

The ingredients are really basic. You’ll need:

  • 2-3 tomatoes
  • 150g (1 cup) tofu cubes, either store-bought or homemade tofu.
  • 2-3 eggs
  • 500ml (2 cups) chicken broth or water
  • To taste: salt, pepper, soy sauce or fish sauce
  • To garnish: chopped cilantro and spring onion

Instruction

Step 1. Preparation

  • Chop tomatoes into pieces and cut tofu into 0.5-1-inch cubes. Chop spring onion and cilantro.

Step 2. Cooking tomato and tofu

  • In a pot, add chicken broth (if any) or simply water and turn on medium to high heat. Add tomato pieces in.
  • Once the water boils, add tofu cubes in and continue to cook until the broth boils again.
tofu and tomato egg drop soup

Step 3. Adding egg

  • Firstly, while waiting the broth to boil, in a bowl, beating 2-3 eggs until the white and the yolk combine well. Add a pinch of salt to enhance the flavor. When the broth reaches a rolling boil, pour egg mixture into the broth, and immediately swirl the broth with a chopstick or a ladle in a whirlpool motion to achieve egg drop effect.
  • Wait until the broth boils again. The egg will float which makes you feel it’s too much, but don’t worry, it will go back to normal after you turn off the heat.
  • Add taste to the soup with ¼ tsp salt and ½ tsp soy sauce or fish sauce. Check the taste, then adjust it if necessary, following your taste.
tofu and tomato egg drop soup

Step 4. Garnishing

tofu and tomato egg drop soup

Storing Tofu and Tomato Egg Drop Soup

To store the soup, I suggest storing in fridge, even when you have to store it in 2-3 hours. Usually, soup can be rancid more quickly than stir-fried or fried dishes because it contains water.

When eating, you should reheat it until boiling, or at least warm to remove the smell of eggs.

tofu and tomato egg drop soup

Tofu and Tomato Egg Drop Soup

Yield: 4
Cook Time: 15 minutes
Total Time: 15 minutes

Tofu and Tomato Egg Drop Soup is a combination between the light sour flavor of tomato and the smooth texture of tofu and egg drop.

Ingredients

Instructions

Step 1. Preparation

  • Chop tomatoes into pieces and cut tofu into 0.5-1-inch cubes. Chop spring onion and cilantro.tofu and tomato egg drop soup

Step 2. Cooking tomato and tofu

  • In a pot, add chicken broth (if any) or simply water and turn on medium to high heat. Add tomato pieces in.tofu and tomato egg drop soup
  • Once the water boils, add tofu cubes in and continue to cook until the broth boils again.tofu and tomato egg drop soup

Step 3. Adding egg

  • Firstly, while waiting the broth to boil, in a bowl, beating 2-3 eggs until the white and the yolk combine well. Add a pinch of salt to enhance the flavor. When the broth reaches a rolling boil, pour egg mixture into the broth, and immediately swirl the broth with a chopstick or a ladle in a whirlpool motion to achieve egg drop effect.tofu and tomato egg drop soup
  • Wait until the broth boils again. The egg will float which makes you feel it’s too much, but don’t worry, it will go back to normal after you turn off the heat.
  • Add taste to the soup with ¼ tsp salt and ½ tsp soy sauce or fish sauce. Check the taste, then adjust it if necessary, following your taste.

Step 4. Garnishing

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Nutrition Information:
Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 165

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