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This tomato tofu egg drop soup 番茄豆腐蛋花汤 is one of the easiest and quickest soup anyone can make in less than 15 minutes. It’s also packed with nutrition and flavours and only requires a few simple ingredients. This is a variation of the very simple 10-minute egg drop soup I have posted earlier, just additional steps of sautéing the tomatoes in aromatics, and adding silken tofu to the soup.
Ingredients to make Tomato Tofu Egg Drop Soup
Using quality ingredients is vital for cooking. Here’s a simple list of ingredients used in this recipe:
- Tomatoes – I tend to prefer using red juicy ripened heavy tomatoes in my cooking. The tomatoes should be rather firm to touch yet tender enough to bounce back when pressed.
- Eggs – Since eggs are one of the main ingredients in this recipe, be sure to use fresh high quality eggs. To create the beautiful thin threads of the ‘egg flower’ pattern, beat the eggs with a bit of water, and while the broth is boiling, slowly pour the beaten eggs in, in a slow stream, while gently stirring the broth in a singular direction. This way the ‘egg flower’ pattern will turn out nicely.
- Silken tofu – Use the softest, silkiest tofu you can find. Drain off the water from the packaging as much as possible. Cut it into cubes and add it to the soup at the very end.
- Aromatics – Use a mixture of grated garlic and garlic, sauté them in cooking oil until aromatic. Then add chopped tomatoes. This combination brings out the best of the aromatics and the tomatoes.
- Stock – I used chicken stock in this recipe. Other types of stocks are also alright, such as fish stock, vegetable stock, pork stock or just water will do too.
- Seasonings – Just simple salt and white pepper powder are good enough to give the soup enough flavours.
Watch how to make Tomato Tofu Egg Drop Soup on YouTube
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15-minute Tomato Tofu Egg Drop Soup 番茄豆腐蛋花汤
- 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
- 1 tbsp vegetable oil
- 200 g silken tofu
- Cut 200 g silken tofu into cubes.200 g silken tofu
- Cut 1 medium tomato into cubes.1 medium tomato
- 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.2-3 spring onion
- Peel and mince 1 clove garlic.1 clove garlic
- Peel and grate 1 inch ginger.1 inch ginger
- Whisk 2 eggs and 0.5 tbsp water until smooth. Set aside.2 eggs, 0.5 tbsp water
- Make the thickening slurry by mixing 1 tbsp corn starch and 1.5 tbsp water. Set aside.1 tbsp corn starch, 1.5 tbsp water
- Heat 1 tbsp vegetable oil over medium heat. Sauté garlic, ginger, white part of spring onion until aromatic.1 tbsp vegetable oil
- Add tomato and cook for about 1 minute until softened.
- Boil 2 cups chicken stock and bring to boil.2 cups chicken stock
- 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.
- 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.
- Add tofu cubes and stir gently.Season with Salt and White pepper powder to taste. Do a taste test and adjust seasonings.White pepper powder, Salt
- Turn off the heat. Serve warm with rice or other dishes.