Tomato Egg Tofu Light Soup

Steps

How to make it

Prep 8 min · Cook 12 min

1. Chunk 2 tomatoes; beat 1 egg; cut 1/2 block tofu into 2 cm cubes; chop 1 scallion.
2. Heat 1 tsp olive oil in the pot over medium; stir-fry tomatoes about 2 minutes until slightly soft and juicy.
3. Pour in 650 ml water; bring to a boil over high heat, then cover and simmer on medium 6–8 minutes until tomatoes break down and broth turns red.
4. Uncover; add tofu and simmer on low about 2 minutes until heated through (nudge gently so it does not break).
5. Turn heat to lowest; drizzle beaten egg along the pot edge and stir gently for about 10 seconds to form egg ribbons.
6. Season with a pinch of salt, scatter scallions, taste, and serve.

Tips & storage

Make it easier

• Stir gently with chopsticks for finer egg threads.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Refrigerate 1 day; reheat gently.

Substitutions

Optional add-ins