Tomato Onion Tofu Soup

Steps

How to make it

Prep 8 min · Cook 14 min

1. Chunk 2 tomatoes; peel 1/2 onion and cut into fine strips; 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 onion about 2 minutes until translucent and sweet.
3. Add tomatoes; stir-fry about 2 minutes until slightly soft and juicy.
4. Pour in 600 ml water; bring to a boil over high heat, then cover and simmer on low 8–10 minutes until tomatoes break down.
5. Uncover; add tofu and simmer 3 minutes more until heated through.
6. Season with a pinch of salt, scatter scallions, taste, and serve.

Tips & storage

Make it easier

• Mash part of the tomato for a richer body.
• 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