Keto Tomato Tofu Soup (Quick 10-Min Recipe)

Dice tomatoes into bite-sized chunks. Cube firm tofu. Mince garlic. Slice onion. Drain and rinse yam noodles thoroughly under cold water for 2 minutes to remove packaging smell.

Pro tip: Press tofu between paper towels with a heavy pot on top for 5 minutes if you want firmer texture that holds up better in soup.

Heat olive oil in a medium stockpot over medium-high heat. Once shimmering, add minced garlic, diced onion, and ginger slices. Sauté until fragrant, about 90 seconds. Don't brown the garlic, you're just releasing essential oils.

Add diced tomatoes to the pot. Stir occasionally while they soften and release juice, roughly 3 minutes. You want them breaking down but still holding some shape. The tomatoes create their own sauce, concentrating sweet-tart flavour.

Pour in water (or chicken broth for richer flavour). Add vegetable bouillon, white pepper, tofu cubes, and shimeji mushrooms. Bring to a rolling boil, then reduce heat slightly. The boiling helps tofu absorb flavour while keeping silky texture.

Add yam noodles and stir gently. They're pre-cooked, so they just need warming through, about 1 minute.

If using eggs, ensure soup is at gentle simmer (not rolling boil). Slowly drizzle whisked egg into pot while stirring in one direction. This creates beautiful ribbons instead of scrambled chunks.

Taste and adjust salt. The bouillon provides most sodium, but brands vary. Ladle into bowls immediately and garnish with green onions, chili oil, or sesame seeds.