Easy Tomato Mushroom Tofu Soup
This easy tomato mushroom tofu soup is rich, full of umami and surprisingly filling. It's ready in just 30 minutes and it's basically a warm hug in a bowl.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 slice ginger, julienned
- 2 tbsp tomato paste
- 2 large tomatoes, peeled and chopped into wedges
- 2 large tomatoes, peeled and diced
- 1 tsp sugar
- 1 tbsp oyster sauce
- 500 ml water
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 200 g soft tofu, chopped into cubes
- 95 g fresh shiitake mushrooms
- 75 g shimeiji mushrooms
- 1 tbsp cornstarch
- 2 tbsp water
- 2 eggs, beaten
- 2 tsp sesame oil
- White pepper powder (to taste)
- Chopped coriander (garnish)
Instructions
- 1
To peel the tomatoes easily, score a small cross at the bottom of each tomato. Submerge all the tomatoes in boiling water for 1 minute, then peel off the skins. Removing the skin helps the tomatoes break down and melt more easily, giving the soup a richer, more tomato-ey flavour.
- 2
Heat a pot over medium-high heat and add oil. Add the julienned ginger and tomato paste, then sauté for about 1 minute to bring out the flavour.
- 3
Add the diced tomatoes and stir-fry for 3-4 minutes until softened. Use a spatula to gently crush the tomatoes to release more juices. Add the tomato wedges and stir-fry for another 2 minutes.
- 4
Stir in the sugar and oyster sauce until well combined. Add the water, chicken bouillon powder, salt, tofu, shiitake mushrooms and shimeji mushrooms. Cover the pot, reduce the heat to medium, and let the soup simmer for 10 minutes.
- 5
In a small bowl, mix 1 tbsp cornstarch and 2 tbsp water to make a slurry. Pour it into the soup and stir for about 30 seconds until the soup thickens slightly. This helps the egg form soft and silky ribbons later.
- 6
Turn the heat to low. Slowly pour in the beaten eggs in a circular motion. Once the egg ribbons begin to set, gently stir.
- 7
Finish with sesame oil and white pepper powder. Garnish with chopped coriander and serve hot. Enjoy!