15-minute Tomato Tofu Egg Drop Soup 番茄豆腐蛋花汤

🧂 Ingredients

• 2 cups chicken stock

  can be substituted with vegetable stock, fish stock, miso stock, kelp stock or any other stock
• 2 eggs

  room temperature
• 1 medium tomato
• 1 inch ginger
• 1 clove garlic
• 1 tbsp corn starch

  or corn flour in Asia
• 1.5 tbsp water

  for slurry
• 0.5 tbsp water

  for egg mix
• 2-3 spring onion

  washed
• White pepper powder
• Salt
• 1 tbsp vegetable oil
• 200 g silken tofu

Instructions

• 1 Cut 200 g silken tofu into cubes.
• 2 Cut 1 medium tomato into cubes.
• 3 Slice the green part of 2-3 spring onion into 1cm. Set aside and we will use
  this as garnish later.
  
  Slice the white part separately.
• 4 Peel and mince 1 clove garlic.
• 5 Peel and grate 1 inch ginger.
• 6 Whisk 2 eggs and 0.5 tbsp water until smooth. Set aside.
• 7 Make the thickening slurry by mixing 1 tbsp corn starch and 1.5 tbsp water. Set
  aside.
• 8 Heat 1 tbsp vegetable oil over medium heat. Sauté garlic, ginger, white part of
  spring onion until aromatic.
• 9 Add tomato and cook for about 1 minute until softened.
• 10 Boil 2 cups chicken stock and bring to boil.
• 11 Once the stock boils, turn the heat down to low, add in the slurry and stir to
  mix well. The stock will become thicker slightly.
  
  Note: you can opt not to add the slurry if you prefer a more diluted soup.
• 12 With one hand holding a spoon and stirring the stock in one direction (clockwise
  or anti-clockwise), use the other hand to pour in the egg mixture in a slow and
  thin stream. The egg ribbons will form nicely in the stock.
  
  Eggs are cooked when the colour turns lighter and consistent.
• 13 Add tofu cubes and stir gently.
  
  Season with Salt and White pepper powder to taste. Do a taste test and adjust
  seasonings.
• 14 Turn off the heat. Serve warm with rice or other dishes.

Nutrition Info