Maya SariThere’s a worn recipe card somewhere in my kitchen that describes how to make tomato tofu soup.
It’s a story marked by blunders, experiments, total failures, and often successes.
This soup was born from my Chinese friend’s whispers, whose laughter echoed throughout our kitchen.
Between spoonsful and tales, she—the master of flavors—shared the secrets.
I’m not just following a recipe when I cut tofu and crush garlic these days; I’m dancing with the memories of my friend and me in the very same kitchen.
This meal is more than just food; it’s a slice of my life and a serving of wonderful memories. Come enjoy this classic dish where every ingredient hums a distinct song.
Extra tips to improve the flavor of your soup!
● Marinate the Tofu: Before cooking, let the tofu marinate for 15 to 20 minutes in a mixture of soy sauce and a small amount of sesame oil. This lets in additional savoury flavours and intensifies the tofu’s taste.
● Boost the mushrooms’ taste: Before adding the shiitake mushrooms to the soup, separately sauté them in a tiny bit of butter for an additional burst of flavor. This process gives the meal an additional layer of richness.
● Experiment with spices: You may adjust the amount of spiciness to your preference by experimenting with a touch of white pepper or a dash of chili flakes. Spices may give the soup an additional depth of flavor and warmth.
● Top with crispy toppings: Add some crispy fried shallots or garlic to each dish for a contrast in texture. These crispy components balance the soup’s velvety texture.
● Try different garnishes: Get creative with garnishes. For a spicy twist, try adding a dab of chili oil or a sriracha swirl. For a zesty touch, add a few drops of lime juice.
Check it out my Salmon Fish Head Soup recipe.
Side dishes that pair perfectly with tomato tofu soup!
To make your tomato tofu soup more filling and wholesome, serve it with complimentary side dishes. Here are some recommendations:
● Kimchi or pickles
Pickled veggies, such as pickled cucumbers or kimchi, give a sharp and tart accent that works nicely against the richness of the soup.
● Stir-fried greens
Make a fast stir-fry using broccoli or pak choy and season with soy sauce and garlic. The bright greens accentuate the lightness of the soup.
● Spring rolls or dumplings
For a heartier meal, serve spring rolls or vegetable or prawn dumplings on the side. The textures go nicely with the soup.
● Asian slaw
Shredded cabbage, carrots, and radishes combined with a sesame-ginger vinaigrette make a cool Asian slaw. This side dish has a crispy texture.
● Miso-glazed aubergine
Miso-glazed aubergine slices provide a delicious, umami-rich side dish that enhances the taste of the soup. They may be roasted or grilled.
● Sashimi or sushi
Serve the soup with fresh sashimi or sushi rolls for a fancier supper. It tastes great when the cold, fresh flavors of sushi are combined with the warmth of the soup.
Try altering these side dishes to make a well-rounded and interesting meal that will make your tomato tofu soup even more enjoyable.
How do I store my tomato tofu soup?
Allow the tomato tofu soup to cool to room temperature before storing.
For up to three days, refrigerate in an airtight container. gently reheat on the stove.
Freeze the soup in parts for longer storage; make sure the soup cools fully before putting it in freezer-safe containers, where it can be kept for up to three months.
End note!
Savoury this tomato tofu soup’s wonderful flavor harmony.
Enjoy it on its own or as an elaborate meal with suggested sides for a delightful culinary adventure.
I hope each bite fills your mouth with warmth and happiness. Happy cooking!
Tomato Tofu Soup With Eggs
Ingredients
- 200 gr tofu cut into dice.
- 100 gr. shitake mushroom.
- 2 tomatoes, cut into dice.
- 3 cloves garlic bruised.
- 2 sliced ginger.
- 2 scallions chopped for garnish.
- 1 tbsp sesame oil.
- 1 tbsp soy sauce.
- 2 eggs.
- 3 tsp corn starch.
- 500 ml water.
- 2 tbsp ketchup.
- Salt, or to taste.
- Sugar, or to taste.
Instructions
- Heat one tablespoon of sesame oil in a pot over medium heat. Stir in the chopped ginger and bruised garlic, and sauté until fragrant.
- Add the chopped tomatoes, diced tofu, and sliced shiitake mushrooms to the saucepan. Stir-fry the veggies for two to three minutes, or until they start to soften.
- Add two teaspoons of ketchup and one tablespoon of soy sauce. To suit your taste, add more or less sugar and salt to the seasoning. Mix thoroughly to harmoniously combine the flavors.
- In a small dish, combine 3 tablespoons of corn starch and a tiny amount of water to make a slurry.
- Pour the corn starch slurry into the pot and stir constantly to thicken the soup. Let the soup thicken to the consistency you like.
- In a bowl, beat two eggs. To make smooth egg ribbons, gradually add the beaten eggs into the soup and stir gently.
- If necessary, adjust the spice, and add the sliced scallions to the soup as a garnish.
- Pour the spicy, Savoury tomato tofu soup into serving bowls, and enjoy this homemade soup!
