Chinese•quick
Tofu Egg Soup with Tomatoes
15 minutes yummy egg drops soup with tofu and tomato. Mild soup good for clearing the body up and reduce body hot.
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tomatoes
- Several ginger slices
- One box of fresh tofu ( , around 8.OZ)
- 1 to 2 eggs ( , whisked)
- 2 cups of water
- 2 teaspoons salt
- 1/2 tablespoon peanuts oil
- Several drops of sesame oil
- 1/2 tablespoon chopped spring onions for garnish
Instructions
- 1
Cut the tomatoes into wedges, remove the seeds and set aside.
- 2
Cut the fresh tofu into cubes.
- 3
Heat up peanuts oil or olive oil in wok; add half of the tomato wedges in to stir fry until you can see the juicy. Add water and ginger slices in.
- 4
Bring all the content to a boiling. Add tofu cubes and the left tomato wedges slowly.
- 5
When it begins to boil again, pour the egg liquid in slowly and stir as circles.
- 6
Add salt. Turn off the fire and transfer the soup out.
- 7
Pour several drops of sesame oil on top and garnish some chopped spring onions on top.