Tomato and egg drop soup with tofu
15 min · 21 g protein · 285 cals / serving
A comforting Chinese home-style soup: tomatoes softened with ginger and garlic into a light, tangy broth, cubes of tofu, and silky ribbons of egg drizzled in at the end. Sesame oil, white pepper and green onion finish it. Fifteen minutes from chopping board to bowl.
Ingredients
- 2 tsp canola oil
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 2 medium tomatoes, cut into small wedges
- 1 (14 oz) can diced tomatoes
- 5 cups water, hot from the kettle
- 1 cube vegetable stock cube or powder, gluten-free vegetable stock cube or 2 tsp bouillon powder
- 1 tbsp tamari
- 1 tsp granulated sugar
- 1 block (14 oz) firm tofu, firm or silken, in 2 cm (3/4-inch) cubes
Slurry
- 2 tbsp cornstarch
- 3 tbsp water
- 6 large eggs, beaten
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 tsp salt, or to taste
- 4 green onions, sliced
Steps
- Boil the kettle. Heat the oil in a large pot over medium-high heat. Add the ginger and garlic for 20 seconds, then the fresh and canned tomatoes. Cook, stirring, 3 minutes, until the fresh ones soften.
- Add the hot water, crumble in the stock cube, add the tamari and sugar and bring to the boil, then add the tofu and simmer 3 minutes.
- Stir the cornstarch into the cold water, pour it in and stir until the soup thickens slightly, about 1 minute.
- Keep the soup at a bare simmer and pour in the beaten eggs in a thin stream from high up while you stir slowly in one direction; they set into ribbons straight away. Then turn off the heat.
- Stir in the sesame oil, white pepper and salt to taste and scatter with green onion. Keeps 3 days in the fridge; reheat gently without boiling hard so the egg stays soft.
Good to know
Should I peel the tomatoes?
For the silkiest soup, yes: pour boiling water over them for a minute and the skins slip off. Many home cooks leave them on, and it changes nothing else.
Can I make it more filling?
Add a second block of tofu, at about the same score, or ladle the soup over a scoop of rice.
Can't fill you up alone — pair it with protein.
Per
- Calories
- 44
- Protein
- (28%)
- 3 g
- Fat
- (51%)
- 3 g
- Carbohydrates
- (20%)
- 2 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 164 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1141 kcal goes into the pot and 2662 g of ingredients comes out as about 2580 g of food: 44 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.