Tomato Tofu Soup With Eggs
Tomato Tofu Soup is more than just food; it's a slice of my life and a serving of wonderful memories.
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!