The Tomato Tofu Soup My Dad's Made 100,000 Times

Method10 steps · about 40 min

1. 1

   Step 1: If you want to peel the tomatoes (3), do this before cutting: score the skins, cover the whole tomatoes with separate hot or boiling water for about 20 seconds, then gently peel. Cut some of the 3 tomatoes into small dice and the rest into larger pieces, keeping both portions for the soup. Dice the 4 oz mushrooms. Wash and chop the 3 spring onions, keeping the whites and greens separate; reserve the greens for the final garnish. Slice and smash the 2 ginger slices. Keep the prepared vegetables separate until cooking.

   Uses 3 tomatoes · 4 oz fresh mushrooms · 3 spring onions, whites and greens kept separate · 2 slices ginger · Water for washing vegetables and rinsing tofu, as needed · Hot water, enough to cover tomatoes for optional peeling

2. 2

   Step 2: Rinse the tofu and cut the block into medium pieces. You should aim to have 32-40 pieces. Use separate rinse water, then drain.

   Uses 14 oz medium-firm tofu · Water for washing vegetables and rinsing tofu, as needed

3. 3

   Step 3: Crack eggs (2) into a bowl and gently beat them. Note that they do not have to be well beaten leaving some bits of egg whites and yolks separate. Set aside.

   Uses 2 eggs

4. 4

   Step 4: Mix the separate 3 tbsp slurry cornstarch and 4 tbsp slurry water until smooth; set aside.

   Uses 3 tbsp cornstarch, for slurry · 4 tbsp water, for slurry

5. 5

   Step 5: Heat the wok on high for about 20–30 seconds, then add the 1 tbsp cooking oil. Heat about 15–20 seconds and add the smashed ginger from step 1. When the oil ripples, lower the heat and sauté the prepared spring-onion whites. Add the small diced tomato portion from step 1 and cook about 20–30 seconds; add all remaining larger tomato pieces and cook about 30 seconds more. Add the prepared diced mushrooms and cook about 20–30 seconds. Transfer this entire sautéed base to a large soup pot.

   Uses 1 tbsp cooking oil · Smashed ginger, spring-onion whites, all small and larger tomato pieces, and diced mushrooms

6. 6

   Step 6: To the sautéed base from step 5, add the 14 oz chicken broth and separate 3 cups soup water. Bring to a simmer, cover and simmer about 1 1/2 minutes. Add the rinsed, cut tofu from step 2, return to a boil, cover and boil about 10 minutes. Lower the heat.

   Boil after adding tofu · 10 minUses Entire sautéed vegetable base · 14 oz chicken broth · 3 cups water, for soup · Rinsed, cut medium-firm tofu

7. 7

   Step 7: Stir the prepared slurry from step 4 again to suspend the cornstarch, then pour it slowly into the soup from step 6 while stirring continuously. If you want a thicker soup, mix optional extra cornstarch with separate cold water in the same 3:4 ratio and add gradually. Raise the heat and bring the soup back to a simmer until the starch is cooked and the desired consistency is reached.

   Uses Boiled tomato-tofu soup · Prepared main cornstarch slurry · Extra cornstarch, only if more slurry is needed · Extra cold water, only if more slurry is needed

8. 8

   Step 8: With the thickened soup from step 7 hot and bubbling, slowly pour in the beaten eggs from step 3 while gently stirring. Keep the heat high enough to cook the egg ribbons, and continue until they are fully set and cooked through before seasoning.

   Uses Hot thickened soup · Beaten eggs

9. 9

   Step 9: Season the soup from step 8 with the 2 tbsp ketchup, 1 tsp salt, 2 tbsp sugar and 1 tsp sesame oil. Stir to distribute.

   Uses Tomato-tofu soup with fully cooked egg ribbons · 2 tbsp ketchup · 1 tsp salt · 2 tbsp sugar · 1 tsp sesame oil

10. 10

    Step 10: Taste the seasoned soup from step 9, then transfer to a large serving bowl. Garnish with the chopped spring-onion greens reserved in step 1 and serve hot in individual portions.

    Uses Finished seasoned tomato-tofu soup · Reserved chopped spring-onion greens