Tomato Mushroom Tofu Soup
Tomato Mushroom Tofu Soup
Ingredients
- 4 tomatoes, 2 diced, 2 quartered
- 1 tablespoon oil
- 1 inch ginger, julienned
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 4 cups water
- 1 teaspoon chicken powder
- 1 block soft tofu, cubed
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup shimeji mushrooms, separated
- 2 eggs, beaten
- 1/2 teaspoon dark soy sauce, for color
- 2 tablespoons spring onions, chopped, for garnish
Instructions
- 1
Score the tops of the tomatoes with a cross-cut. Place the scored tomatoes into a heatproof bowl and pour boiling water over them. Let them sit for 1-2 minutes until the skin starts to loosen.
⏱️ 3 min
- 2
Once blanched, carefully peel the skin off the tomatoes. Dice two of the peeled tomatoes into small pieces. Cut the remaining two peeled tomatoes into quarters or larger chunks.
⏱️ 5 min
- 3
Heat the oil in a large pot or Dutch oven over medium heat. Add the julienned ginger and tomato paste. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Add the diced tomatoes to the pot. Stir and cook for 3-5 minutes, pressing them with the back of a spoon, until they break down and form a sauce-like consistency.
⏱️ 4 min
- 5
Add the quartered tomatoes, granulated sugar, and oyster sauce to the pot. Stir to combine.
⏱️ 1 min
- 6
Pour in the water and add the chicken powder. Stir well to dissolve the chicken powder.
⏱️ 1 min
- 7
Add the cubed soft tofu, shiitake mushrooms, and shimeji mushrooms to the pot. Bring the soup to a gentle simmer.
⏱️ 2 min
- 8
Cover the pot with a lid and let the soup simmer for 5-7 minutes, allowing the flavors to meld and the mushrooms to cook through.
⏱️ 7 min
- 9
While the soup simmers, crack the eggs into a small bowl and beat them thoroughly with a fork or whisk.
⏱️ 1 min
- 10
Once the soup has simmered, slowly pour the beaten eggs into the soup in a thin stream, stirring gently with a spoon or chopsticks to create silky egg ribbons.
⏱️ 1 min
- 11
Add the dark soy sauce to the soup for color. Stir gently to combine.
⏱️ 1 min
- 12
Taste and adjust seasoning if necessary. Serve the Tomato Mushroom Tofu Soup hot, garnished with chopped spring onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Mushroom Tofu Soup
- 4 tomatoes, 2 diced, 2 quartered
- 1 tablespoon oil
- 1 inch ginger, julienned
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 4 cups water
- 1 teaspoon chicken powder
- 1 block soft tofu, cubed
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup shimeji mushrooms, separated
- 2 eggs, beaten
- 1/2 teaspoon dark soy sauce, for color
- 2 tablespoons spring onions, chopped, for garnish
Instructions
- 1
Score the tops of the tomatoes with a cross-cut. Place the scored tomatoes into a heatproof bowl and pour boiling water over them. Let them sit for 1-2 minutes until the skin starts to loosen.
⏱️ 3 min - 2
Once blanched, carefully peel the skin off the tomatoes. Dice two of the peeled tomatoes into small pieces. Cut the remaining two peeled tomatoes into quarters or larger chunks.
⏱️ 5 min - 3
Heat the oil in a large pot or Dutch oven over medium heat. Add the julienned ginger and tomato paste. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Add the diced tomatoes to the pot. Stir and cook for 3-5 minutes, pressing them with the back of a spoon, until they break down and form a sauce-like consistency.
⏱️ 4 min - 5
Add the quartered tomatoes, granulated sugar, and oyster sauce to the pot. Stir to combine.
⏱️ 1 min - 6
Pour in the water and add the chicken powder. Stir well to dissolve the chicken powder.
⏱️ 1 min - 7
Add the cubed soft tofu, shiitake mushrooms, and shimeji mushrooms to the pot. Bring the soup to a gentle simmer.
⏱️ 2 min - 8
Cover the pot with a lid and let the soup simmer for 5-7 minutes, allowing the flavors to meld and the mushrooms to cook through.
⏱️ 7 min - 9
While the soup simmers, crack the eggs into a small bowl and beat them thoroughly with a fork or whisk.
⏱️ 1 min - 10
Once the soup has simmered, slowly pour the beaten eggs into the soup in a thin stream, stirring gently with a spoon or chopsticks to create silky egg ribbons.
⏱️ 1 min - 11
Add the dark soy sauce to the soup for color. Stir gently to combine.
⏱️ 1 min - 12
Taste and adjust seasoning if necessary. Serve the Tomato Mushroom Tofu Soup hot, garnished with chopped spring onions.
⏱️ 1 min