Indulge in a bowl of warm, comforting goodness with our Egg Drop Tomato Mushroom Tofu Soup. This delightful recipe combines the delicate richness of eggs, the tanginess of tomatoes, the earthy flavors of mushrooms, and the silky smoothness of tofu. With each spoonful, you’ll experience a harmony of textures and flavors that will leave you feeling nourished and satisfied. Whether you’re seeking a quick and easy weeknight meal or a soothing remedy for a chilly day, this soup is a must-try.

WHAT IS EGG DROP?

Egg drop is a cooking technique commonly used in Asian cuisine, particularly in Chinese dishes. It involves whisking beaten eggs and then slowly pouring them into a hot, simmering broth or soup while continuously stirring. As the eggs are added, they cook almost instantly and create thin ribbons or threads within the soup, giving it a unique texture and appearance. The result is a soup with delicate and silky strands of cooked egg throughout, adding richness and depth to the overall dish. Egg drop soup is often enjoyed as a simple and comforting starter or a light meal on its own.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Oil – The type of oil used in the recipe is not specified. Common options for cooking oil include vegetable oil, canola oil, or sunflower oil. You can use any neutral-flavored oil suitable for high-heat cooking.
  • Garlic Cloves – Garlic adds a savory flavor to the soup. If you don’t have fresh garlic cloves, you can use minced garlic from a jar. As a general guideline, 1 clove of garlic is equivalent to about ½ teaspoon of minced garlic.
  • Tomatoes – Fresh tomatoes are used in the recipe. If you don’t have fresh tomatoes, you can use canned diced tomatoes as a substitute. One medium-sized tomato is roughly equivalent to about ¾ to 1 cup of diced tomatoes.
  • Enoki Mushroom – Enoki mushrooms have thin, long stems and small white caps. They have a mild flavor and a slightly crunchy texture. If you can’t find enoki mushrooms, you can substitute them with other types of mushrooms like shiitake, button, or cremini mushrooms.
  • Fresh Mushroom – The recipe calls for 4 fresh mushrooms, sliced. You can use any variety of fresh mushrooms you prefer or have available, such as shiitake, button, cremini, or oyster mushrooms.
  • Water – Water is used as the base for the soup. If you prefer a richer flavor, you can substitute part of the water with vegetable or chicken broth.
  • Tomato Paste – Tomato paste adds depth and richness to the soup. If you don’t have tomato paste, you can substitute it with ketchup or tomato sauce. Keep in mind that the flavor and consistency may vary slightly.
  • Oyster Sauce – Oyster sauce adds a savory and slightly sweet flavor to the soup. If you don’t have oyster sauce or prefer a vegetarian option, you can use vegetarian oyster sauce or substitute it with soy sauce or tamari.
  • Sugar – Sugar adds a touch of sweetness to balance the flavors. You can use granulated sugar, brown sugar, or honey as a substitute. Adjust the quantity according to your taste preferences.
  • Salt – Salt enhances the overall flavor of the soup. If you prefer a reduced-sodium option, you can use a low-sodium soy sauce instead of salt.
  • Sesame Oil – Sesame oil adds a nutty and aromatic flavor. If you don’t have sesame oil, you can substitute it with other oils like peanut oil or vegetable oil. Keep in mind that the flavor profile will be slightly different.
  • White Pepper – White pepper adds a mild heat and peppery flavor. If you don’t have white pepper, you can use black pepper as a substitute. Adjust the quantity based on your preference.
  • Firm Tofu – Firm tofu is used in the soup and provides a protein-rich element. If you don’t have firm tofu, you can use silken tofu or substitute it with cooked chicken or shrimp for a non-vegetarian option.
  • Eggs – Eggs are beaten and added to create the egg drop effect in the soup. If you prefer a vegetarian or vegan option, you can omit the eggs or use an egg substitute like tofu scramble or a vegan egg alternative.
  • Corn Starch Water – Corn starch is used as a thickening agent to give the soup a slightly thicker consistency. To make corn starch water, mix corn starch with water until it dissolves completely. This mixture is then added to the soup to thicken it. If you don’t have corn starch, you can use arrowroot powder or potato starch as a substitute.

RECIPES TIPS

  • Preparing the Ingredients: Before you start cooking, make sure to prep all the ingredients. Chop the garlic cloves, dice the tomatoes, slice the mushrooms, and cube the tofu. Having everything ready in advance will make the cooking process smoother.
  • Adjust Seasonings: Taste the soup as you go and adjust the seasonings according to your preference. If you prefer a sweeter soup, add a bit more sugar. If you like it spicier, you can sprinkle in a pinch of red pepper flakes or add a dash of hot sauce.
  • Control Egg Consistency: For a more delicate texture, beat the eggs thoroughly and pour them slowly into the simmering soup while stirring gently. If you prefer larger, fluffier egg strands, beat the eggs less and pour them into the soup in a steadier stream.
  • Simmering Time: Once you’ve added the tofu and eggs, simmer the soup gently to allow the flavors to meld together. Be careful not to overcook the tofu as it can become too soft. Keep an eye on the soup and adjust the cooking time accordingly.
  • Thickening the Soup: If you prefer a thicker consistency for the soup, you can add the corn starch water (a mixture of corn starch and water) gradually while stirring continuously. The soup will thicken as it simmers. Adjust the amount of corn starch according to your desired thickness.
  • Garnish with Fresh Herbs: Just before serving, garnish the soup with freshly chopped herbs like cilantro or parsley. The vibrant green color and fresh flavor will enhance the overall presentation and taste of the dish.
  • Serving Suggestions: The soup can be enjoyed as a standalone meal or served alongside steamed rice or crusty bread for a heartier option. You can also add some fresh lime juice or a drizzle of soy sauce for an extra burst of flavor.
  • Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator. The soup will keep well for a few days. When reheating, gently warm it on the stovetop over low heat to maintain the soup’s texture and flavors.
  • Remember, cooking is a creative process, so feel free to experiment and adjust the recipe to suit your taste preferences. Enjoy your homemade egg drop tomato mushroom tofu soup!

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Heat the oil in a large pot or saucepan over medium heat. Add the minced garlic and sauté until fragrant.
  2. Add the diced tomatoes, enoki mushroom, and sliced fresh mushrooms to the pot. Cook for a few minutes until the mushrooms start to soften.
  3. Pour in the water, tomato paste, and oyster sauce. Stir well to combine. Bring the soup to a simmer.
  4. Add the sugar, salt, sesame oil, and white pepper to the soup. Adjust the seasonings according to your taste preferences.
  5. Gently add the cubed tofu to the soup. Simmer for a few more minutes to allow the flavors to meld together.
  6. While stirring the soup gently, slowly pour in the beaten eggs to create the egg drop effect. The eggs will cook almost instantly and form thin ribbons in the soup.
  7. In a small bowl, mix the corn starch with water to create a slurry. Gradually pour the corn starch water into the soup while stirring continuously to thicken the soup to your desired consistency.
  8. Once the soup has thickened slightly, remove it from the heat.
  9. Serve the egg drop tomato mushroom tofu soup hot. Garnish with fresh herbs like cilantro or parsley, if desired.
  10. Enjoy your comforting and flavorful Egg Drop Tomato Mushroom Tofu Soup!

WHAT ELSE TO SERVE WITH ?

Egg Drop Tomato Mushroom Tofu Soup can be enjoyed on its own as a light and satisfying meal. However, if you want to make it a more substantial meal or serve it as part of a larger spread, here are some suggestions for dishes that would complement the soup:

  1. Steamed Rice: Serve the soup alongside steamed white rice or brown rice. The rice can be served as a side dish or added directly to the soup to make it heartier.
  2. Crusty Bread: A crusty baguette or dinner rolls would be perfect for dipping into the soup or enjoying alongside it. The bread adds a nice texture and can help soak up the flavors of the soup.
  3. Asian-Inspired Side Dishes: Consider serving some Asian-inspired side dishes such as vegetable spring rolls, potstickers, or sesame ginger tofu. These dishes will complement the flavors of the soup and add variety to the meal.
  4. Asian Slaw: A refreshing and crunchy Asian slaw with cabbage, carrots, and a tangy dressing would provide a nice contrast to the warm soup. It adds texture and freshness to the overall meal.
  5. Steamed Vegetables: Serve a plate of steamed vegetables such as broccoli, bok choy, or snap peas. They will provide a healthy and vibrant addition to the meal.
  6. Stir-Fried Noodles: Whip up a quick stir-fried noodle dish like chow mein or pad Thai to serve alongside the soup. It adds a different texture and satisfies those craving noodles.
  7. Asian-Inspired Salad: Prepare a light salad with mixed greens, cucumber, and a sesame-ginger dressing. The fresh flavors and crunchiness of the salad will complement the soup nicely.
  8. Pickled Vegetables: Pickled vegetables, such as kimchi or pickled cucumbers, can add a tangy and flavorful element to the meal. They provide a contrast to the richness of the soup.

Remember, these are just suggestions, and you can mix and match according to your preferences. The goal is to have a balanced and diverse meal with a variety of flavors and textures that complement the Egg Drop Tomato Mushroom Tofu Soup.

WHAT RECIPES CAN BE USED USING EGG DROP TOMATO MUSHROOM TOFU SOUP?

Egg Drop Tomato Mushroom Tofu Soup is a versatile dish that can be enjoyed on its own or paired with other recipes to create a complete meal. Here are a few ideas on how you can use the soup as a base or incorporate it into other dishes:

  1. Noodle Bowls: Cook your favorite noodles separately, such as rice noodles, udon, or soba noodles. Place the cooked noodles in a bowl and ladle the hot Egg Drop Tomato Mushroom Tofu Soup over them. Top with additional ingredients like sliced green onions, bean sprouts, and cilantro for a delicious and comforting noodle bowl.
  2. Rice Bowl Toppings: Prepare a bowl of steamed rice and top it with a generous serving of the Egg Drop Tomato Mushroom Tofu Soup. Add some protein like grilled chicken, shrimp, or pan-seared tofu. Garnish with chopped green onions and a drizzle of soy sauce or sesame oil for extra flavor.
  3. Soup Dumplings: Make or buy dumplings of your choice (such as pork, chicken, or vegetarian). In a separate pot, bring the Egg Drop Tomato Mushroom Tofu Soup to a simmer. Gently drop the dumplings into the soup and cook them according to the dumpling recipe or package instructions. Serve the dumplings with the flavorful soup as a delightful and comforting dish.
  4. Soup Enhancements: Use the Egg Drop Tomato Mushroom Tofu Soup as a base and add additional ingredients to enhance the flavors. For example, you can add cooked chicken, shrimp, or tofu cubes to make it heartier. Vegetables like bok choy, spinach, or sliced bell peppers can also be added for extra nutrition and texture.

These are just a few ideas to get you started. Feel free to experiment and get creative with how you use the Egg Drop Tomato Mushroom Tofu Soup. It’s a versatile dish that can be incorporated into various recipes to suit your taste and preferences. Enjoy!

MADE AHEAD INSTRUCTIONS

While Egg Drop Tomato Mushroom Tofu Soup is best enjoyed fresh, there are a few ways you can prepare certain components ahead of time to save time on the day of serving. Here are some made-ahead instructions:

  1. Preparing the Soup Base: You can make the tomato and mushroom broth base in advance. Follow the recipe instructions up to step which involves adding the water, tomato paste, oyster sauce, sugar, salt, sesame oil, and white pepper (without the tofu). Allow the soup base to cool and transfer it to an airtight container. Refrigerate the soup base for up to 2 days. When you’re ready to serve, reheat the base in a pot on the stove, bring it to a simmer, and proceed with the remaining steps of the recipe.
  2. Prepping the Ingredients: Chop the garlic cloves, dice the tomatoes, slice the mushrooms, and cube the tofu ahead of time. Store each ingredient separately in airtight containers or bags in the refrigerator. This will save you time during the cooking process.
  3. Simmering and Adding Tofu and Eggs: It’s best to add the tofu and eggs to the soup just before serving to ensure they retain their texture and freshness. These components are quick to cook, so it’s recommended to add them at the last minute.

By preparing certain components ahead of time, you can streamline the cooking process and save time when you’re ready to serve the Egg Drop Tomato Mushroom Tofu Soup. Just be sure to reheat the soup base and adjust the seasonings as needed before proceeding with the final steps.

STORAGE & REHEATING

When it comes to storing and reheating Egg Drop Tomato Mushroom Tofu Soup, here are some guidelines to ensure the best results:

Storage:

  1. Allow the soup to cool down to room temperature before storing it.
  2. Transfer the soup to an airtight container. Glass or BPA-free plastic containers are good options.
  3. Place the container in the refrigerator and store the soup for up to 1-2 days.

Reheating:

  1. Take the soup out of the refrigerator and transfer the desired portion to a pot or microwave-safe bowl.
  2. If reheating on the stovetop, gently warm the soup over low to medium heat. Stir occasionally to ensure even heating.
  3. If using a microwave, cover the bowl loosely to prevent splatters and heat the soup in intervals, stirring between each interval to distribute the heat evenly. Be cautious not to overheat it, as it can cause the eggs and tofu to become rubbery.
  4. Reheat the soup until it reaches your desired temperature. Make sure it is piping hot before serving.

Note: As the soup sits, the ingredients may soften and absorb more liquid, resulting in a slightly different texture upon reheating. Adjust the seasonings if necessary by adding a pinch of salt or a dash of soy sauce to enhance the flavors.

It’s worth mentioning that soups tend to taste best when enjoyed freshly made. If possible, try to consume the soup within a day or two for the most optimal taste and texture.

RECIPES FAQS

Can I make the soup ahead of time?

While the soup is best enjoyed fresh, you can prepare the soup base in advance and store it in the refrigerator for up to 1-2 days. However, it’s recommended to add the tofu and eggs just before serving to maintain their texture.

Can I substitute the mushrooms in the soup?

Yes, you can substitute the mushrooms with other varieties that you prefer or have on hand. Shiitake, cremini, or button mushrooms are good alternatives to enoki and fresh mushrooms.

Can I adjust the seasoning according to my taste?

Absolutely! The seasoning quantities provided in the recipe are a guideline. Feel free to adjust the amount of salt, sugar, or oyster sauce to suit your preferences. Taste the soup as you cook and add more seasoning if desired.

Can I add other vegetables or ingredients to the soup?

Yes, you can add additional vegetables like baby corn, sliced bell peppers, or spinach to the soup for added flavor and nutrition. You can also include cooked chicken, shrimp, or other proteins if desired.

Can I make the soup spicier?

If you prefer a spicier soup, you can add a pinch of red pepper flakes, a dash of hot sauce, or sliced chili peppers while cooking. Adjust the spiciness according to your tolerance and taste.

Can I freeze the soup?

Not recommended while it’s possible to freeze the soup, the texture of the tofu and eggs may change upon thawing and reheating. It’s best to consume the soup fresh for the best taste and texture.

Can I adjust the portion size of the recipes?

You can adjust the recipe by double the serving size in the recipe card!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES VIDEO

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RECIPES CARD

Egg Drop Tomato Mushroom Tofu Soup

CategoryDifficultyBeginner

Indulge in a bowl of warm, comforting goodness with our Egg Drop Tomato Mushroom Tofu Soup. This delightful recipe combines the delicate richness of eggs, the tanginess of tomatoes, the earthy flavors of mushrooms, and the silky smoothness of tofu. With each spoonful, you'll experience a harmony of textures and flavors that will leave you feeling nourished and satisfied. Whether you're seeking a quick and easy weeknight meal or a soothing remedy for a chilly day, this soup is a must-try.

Prep Time2 minsCook Time18 minsTotal Time20 mins

Yields4 Servings

 10 g oil
 20 g garlic cloves
 2 tomatoes
 4 fresh mushroom, slices
 1 enoki mushroom
 700 g water
 30 g tomato paste
 15 g oyster sauce
 1 tsp sugar
 ¼ tsp salt
 ¼ tsp sesame oil
 1 pinch white pepper
 1 medium firm tofu, cubes
 2 eggs
Corn starch water
 1 tbsp corn starch
 2 tbsp water

1

Place garlic into Thermomix® mixing bowl 5 sec | Speed 5.

2

Place oil and tomatoes in mixing bowl and fry 5 min | 120°C | ⤺ Speed Spoon.

3

Add water and mushroom, cook 8 min | 100°C | ⤺ speed spoon.

4

Add tomato paste, oyster sauce, sugar, salt, sesame oil, white pepper and tofu. Cook 5 min | 100°C | ⤺ speed spoon. During the last 2 minutes, slowly pouring beaten eggs into the mixing bowl through the hole and followed by the cornstarch water. Pour soup into bowls and serve hot.

Ingredients

 10 g oil
 20 g garlic cloves
 2 tomatoes
 4 fresh mushroom, slices
 1 enoki mushroom
 700 g water
 30 g tomato paste
 15 g oyster sauce
 1 tsp sugar
 ¼ tsp salt
 ¼ tsp sesame oil
 1 pinch white pepper
 1 medium firm tofu, cubes
 2 eggs
Corn starch water
 1 tbsp corn starch
 2 tbsp water

Directions

1

Place garlic into Thermomix® mixing bowl 5 sec | Speed 5.

2

Place oil and tomatoes in mixing bowl and fry 5 min | 120°C | ⤺ Speed Spoon.

3

Add water and mushroom, cook 8 min | 100°C | ⤺ speed spoon.

4

Add tomato paste, oyster sauce, sugar, salt, sesame oil, white pepper and tofu. Cook 5 min | 100°C | ⤺ speed spoon. During the last 2 minutes, slowly pouring beaten eggs into the mixing bowl through the hole and followed by the cornstarch water. Pour soup into bowls and serve hot.

Egg Drop Tomato Mushroom Tofu Soup

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