Tomato & Egg Soup

I’ve been having this soup since I was very little. There is a little difference between the soup in the southern and northern China. Usually, southerners like soup and they like the soup that cooked for hours. I know many northerners like my family don’t consume too much time cooking soup. So fast soup like this tomato & egg tofu is popular in north.

Ingredients:

tomatoes 2

egg 1

1 pack tofu (optional)

salt

water

chopped spring onion

sesame oil

  1. Cut a cross at the bottom of tomatoes. Soak them in hot water for a little while. Then it can be peeled easily. Chop tomatoes into small cubes.
  2. Cut tofu into small pieces. Tofu is not a must-have ingredient in this soup. You can skip this step if you don’t have.
  3. Beat 1 egg into a bowl.
  4. Heat a pan. Drizzle in a little oil. Add in tomato pieces. Turn to low heat. Stir fry tomatoes till it turns very softened and mashed.
  5. Pour in 1/2 1 cup water. Also add in tofu if you have. Simmer for 5-8 mins.
  6. Dissolve 2 tsp starch in 1 tbsp water, and add into the soup. Stir well.
  7. Stir soup with a spoon and pour in beaten egg at the same time. cook for another 1 min to get egg done.
  8. Season with salt.

Garnish with spring onion and drizzle in sesame oil before serving.

Very simple and super fast.

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