Egg Drop Tomato Mushroom Tofu Soup

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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