Egg Drop Tomato Mushroom Tofu Soup
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.
Place garlic into Thermomix® mixing bowl 5 sec | Speed 5.
Place oil and tomatoes in mixing bowl and fry 5 min | 120°C | ⤺ Speed Spoon.
Add water and mushroom, cook 8 min | 100°C | ⤺ speed spoon.
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
Directions
Place garlic into Thermomix® mixing bowl 5 sec | Speed 5.
Place oil and tomatoes in mixing bowl and fry 5 min | 120°C | ⤺ Speed Spoon.
Add water and mushroom, cook 8 min | 100°C | ⤺ speed spoon.
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.
