Chinese Soup with Tofu, Tomatoes and Egg Recipe
A delicate soup with tofu, tomatoes and egg is a classic Chinese home dish – something between a clear broth and a light vegetable stew. It’s mild, slightly tangy from the tomatoes and very soothing, perfect for days when you need something light yet filling. In many Chinese homes it’s a quick family lunch, similar to vegetable soup in many European households.
This soup combines the comfort of a homemade broth with the simplicity of everyday Chinese cooking. The silky tofu, tangy tomatoes and delicate egg ribbons create a nourishing, balanced dish that feels both light and satisfying. It’s quick to make, uses basic ingredients and is easy to adapt to what you have on hand.
Chef's tips
Use ripe, flavorful tomatoes when they’re in season – they make a big difference to the final taste. In winter, good-quality canned tomatoes are often a better choice than pale, watery fresh ones. Don’t brown the garlic and ginger, as they can turn bitter; they should only release their aroma. When adding the egg, keep the stream thin and the soup gently bubbling to get nice, fine ribbons instead of large clumps.
How to serve
Serve the soup very hot, sprinkled generously with fresh chives or spring onion. Offer extra soy sauce and white pepper at the table so everyone can adjust the seasoning to their taste. A side of steamed rice or simple stir-fried greens makes it a complete meal.
Ingredients
- medium-firm natural tofu diced - 300 g
- tomatoes medium, ripe; in winter you can use canned tomatoes - 3 pieces
- eggs - 2 pieces
- vegetable or chicken stock homemade or from a good-quality stock cube - 1.2 l
- oil - 1 tablespoon
- garlic chopped - 2 cloves
- fresh ginger grated - 1 cm
- soy sauce - 1.5 tablespoons
- sugar balances the acidity of the tomatoes - 0.5 teaspoons
- salt to taste, depending on how salty the stock is
- white pepper can be replaced with black pepper - 0.25 teaspoons
- chives or spring onion chopped, for serving - 2 tablespoons
- sesame oil optional, for aroma - 0.5 teaspoons
Preparation
- Scald the tomatoes with boiling water, peel off the skins and cut into medium dice. If using canned tomatoes, cut them into pieces together with their juice.
- Heat the oil in a pot over medium heat. Add the garlic and ginger and fry for 30–40 seconds, stirring, until they become very fragrant but do not brown.
- Add the chopped tomatoes. Fry for 3–4 minutes, stirring, until the tomatoes soften and start to break down, forming a thick sauce.
- Pour in the stock, add the soy sauce and sugar. Bring to a boil, then reduce the heat and simmer gently for 5 minutes.
- Add the tofu cubes. Simmer for another 5 minutes over low heat so the tofu warms through and absorbs the flavor of the soup. Taste and season with salt and white pepper.
- Crack the eggs into a bowl and beat them with a fork as for scrambled eggs.
- Increase the heat so the soup is gently bubbling. With one hand slowly pour the beaten eggs in a thin stream, while with the other hand stir the soup in circular motions with a spoon. Delicate egg “ribbons” will form. Cook for about 1 more minute.
- Remove the soup from the heat. If using, drizzle with sesame oil. Sprinkle with chopped chives or spring onion and serve immediately.
Storage
Zupa najlepiej smakuje świeża, ale można ją przechowywać w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie, nie doprowadzając do mocnego wrzenia, aby jajko się nie rozwarstwiło.
