Tomato Tofu Soup

Ingredients

• 14 oz medium firm tofu
• 4 oz fresh mushroom
• 2 eggs
• 3 tomatoes
• 2 slice ginger
• 3 spring onion
• 3 tbsp cornstarch
• 4 tbsp water
• 14 oz chicken broth
• 3 cup water
• 2 tbsp ketchup
• 1 tsp salt
• 2 tbsp sugar
• 1 tsp sesame oil
• 1 tbsp cooking oil

Steps

1. 1

   Cut some of the tomatoes into small diced pieces. Make sure to keep the shape of the tomato intact so that it's easier to dice when you rotate it.

2. 2

   Rinse the tofu and cut the block into medium pieces. You should aim to have 32-40 pieces.

3. 3

   Crack eggs 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.

4. 4

   To create the slurry for the soup, combine cornstarch and water. Mix until homogenous and set aside.

5. 5

   Turn on the stove and heat up the wok for 20-30 seconds on high heat before adding the cooking oil.

6. 6

   In a large pot, add all the fried ingredients.

7. 7

   Mix the slurry one more time to make sure the cornstarch hasn't settled and slowly add the slurry to the pot while continuously stirring the soup.

8. 8

   Pour the eggs slowly over the soup while gently stirring it. Make sure that the heat is on high when pouring the eggs so that they will cook quickly.

9. 9

   Add ketchup, salt, sugar, and sesame oil.

10. 10

    Taste to adjust the flavors and plate once it's to your taste! Garnish with the green parts of the spring onions. This is usually served in a large serving bowl and everyone can take the amount they want.