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Chinese Tomato and Tofu Soup | Comforting & Silky
(0)
25 min
Quick
Knuspr-Küche
Ein herzerwärmender chinesischer Wohlfühl-Klassiker: Sonnengereifte Tomaten bilden zusammen mit feinem Tofu und samtigen Eierblumen eine wunderbar harmonische, leicht säuerlich-würzige Suppe. Perfekt für ein schnelles, proteinreiches Herbstessen in unter 25 Minuten.
Ingredients
Preparation method
Preparation
Wash the tomatoes and cut them into bite-sized wedges or rough cubes. Drain the tofu and cut into approx. 1.5 cm cubes. Wash the spring onions, slice the white and pale green parts into thin rings, and set aside the dark green parts for garnish. Peel and finely chop the garlic and ginger.
Whisk the eggs in a small bowl with a fork. Stir the cornstarch into 2 tbsp of cold water until smooth and set aside.
Cooking & finishing the soup
Heat neutral vegetable oil in a medium pot over medium heat. Sauté the garlic, ginger, and pale spring onion rings for about 1 minute until fragrant. Add the diced tomatoes and fry gently for about 3–4 minutes until they soften and release their aromatic juices.
Chef's tip
For extra silky egg ribbons: Take the pot off the hot burner briefly and gently stir the soup in one direction. Slowly drizzle the egg into the resulting swirl – this allows the egg to set into delicate ribbons just like in a restaurant.
Knuspr tip: If you like a bit of a kick or crunch, drizzle a few drops of chili oil or sprinkle toasted sesame seeds as a topping over the hot soup.
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