Sometimes with too many recipes books/magazines in hand, we can still run out of ideas on what to cook and how to plan a dinner menu. This happens all because there are too many and it is hard to make selections or you may not be able to get some of the ingredients needed to cook the dish.
When this happens, I will start looking for easy, simple recipes where the ingredients needed are easily available.
This tomato, tofu and egg soup is one easy, simple and quick to cook soup. The original recipe uses ready packed chicken stock but I am never in favour of using this kind of stock for my soups. I prefer to use Eel fish for the stock as it is naturally sweet.
This recipe is inspired from Mama Cheung Cook’s video which I happened to come across on you-tube. Here is the recipe with some modifications. It’s a simple, nutritious, appetising and healthy soup with a tangy taste.
2 large tomatoes – cut wedges
1 block traditional tofu – cubed
1 egg lightly beaten with 1 tsp cornstarch in 1 tbsp water
1-2 slices ginger
2 small pieces [about 3" length] eel fish or 1 chicken carcass
750-800 ml water
Salt to taste
Garnish – chopped coriander leaves
- Bring water to boil in a soup pot, add in eel pieces or chicken carcass. Boil again and simmer until the flavor is well infused in the soup. Strain the stock. Discard the eel fish pieces or chicken carcass.
- Heat up a soup pot with 1 tsp oil, sauté ginger slices until aromatic, add in tomato pieces and fry until soft. Add in prepared stock, bring to boil and simmer for 10 minutes.
- Add in tofu pieces, bring to boil again for 5 minutes and add in salt to taste. Stir in beaten egg, off heat.
- Scoop soup into serving bowl, garnish with chopped coriander leaves.
- Serve hot.