Tomato Tofu Soup
Learn how to make this classic Cantonese comfort soup at home!
Cooking Summary
Ingredients: (detailed list)
- Main Ingredients: medium firm tofu, fresh mushroom, eggs, tomatoes, ginger, spring onion
- Slurry Ingredients: cornstarch, water
- Cooking Ingredients: chicken broth, water, ketchup, salt, sugar, sesame oil, cooking oil
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Top 3 Mistakes
- Adding eggs at a fierce boil:
Keep the soup hot but not violently bubbling when you pour in the egg. Too much movement tosses the eggs around and creates froth rather than the soft strands you are aiming for.
- Skipping the slurry remix:
Starch settles while the slurry sits. Stir it again before adding it, then follow the recipe’s gradual addition so you can control the sauce instead of making it too thick.
- Pouring the eggs too fast:
Add the beaten eggs in the slow stream described in the recipe. Dumping them in at once changes how they set, giving you larger clumps instead of the delicate strands you want.
Overview
I'm excited to share my mom's favorite soup - Tomato Tofu Soup!
Back in China, my parents had this soup but it had fewer ingredients in it. They didn't have ketchup but they used a combination of sugar, soy sauce, and some salt.
If you're like me and don't like tomatoes, this soup is perfect for you because it's not as tomato-forward as some other dishes.
This soup has a simple yet complex flavor profile. Its sweetness complements the savory elements in the soup. The slight tangy flavors from the tomatoes pair delicately with the silky eggs in the soup. You can control its flavors well. Feel free to highlight every element in the soup to your taste.
Ingredients
Why this recipe
Most tomato tofu soup recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 723.1K views, 15.7K likes on YouTube.
On Tomatoes
In Cantonese, tomatoes are called "faan keh", which literally translates to "foreign eggplant". This is a nod to China's confused but curious first impression of tomatoes when they first arrived on the scene a few hundred years ago during the Ming Dynasty.
Since then, tomatoes have made their way into different niches of Chinese cuisine, especially in classic Cantonese dishes like scrambled eggs and tomatoes or the soup we're learning how to make right now.
How to make Tomato Tofu Soup
Cut some of the tomatoes into small diced pieces. Make sure to keep the shape of the tomato intact so that it's easier to dice when you rotate it.
The smaller pieces will release more flavor into the soup and break down easily.
Cut the rest of the tomatoes into larger pieces.
Cut the mushroom (4 oz) into small diced pieces. Set aside.
Wash and chop the spring onions into medium-sized bits. Separate the white parts from the greens and set them aside.
Slice and smash the ginger (2 slice) to have it release its flavor more quickly during the cooking process. Set them aside.
Removing tomato skin (optional)
If you want to remove the skin of the tomatoes, first score the skin from the bottom to the top. Pour hot water or boiling water over the tomato. Leave the tomatoes in the hot water for about 20 seconds and then peel the skin off gently.
Rinse the tofu (14 oz) and cut the block into medium pieces. You should aim to have 32-40 pieces.
Crack eggs into a bowl and gently beat them. Note that they do not have to be well beaten leaving some bits of egg whites and yolks separate. Set aside.
To create the slurry for the soup, combine cornstarch (3 tbsp) and water (4 tbsp). Mix until homogenous and set aside.
Turn on the stove and heat up the wok for 20-30 seconds on high heat before adding the cooking oil (1 tbsp).
Heat the oil for 15-20 seconds before adding the ginger (2 slice).
Sauté the bigger pieces of ginger brings out its flavor which will later enhance the soup. Because the ginger is not expected to be eaten like in stir-fry dishes, there is no need to chop it more finely.
Once the oil is rippling, turn down the heat.
Add and sauté the white parts of the spring onion.
Add in the smaller diced tomatoes. Let the smaller pieces of tomato cook for about 20-30 seconds before adding the rest.
Add the rest of the tomatoes in and cook for another 30 seconds.
The smaller pieces will be adding a more tomato flavor while the later tomato pieces give texter.
Add mushrooms (4 oz) and let cook for 20-30 seconds before transferring to a large pot.
In a large pot, add all the fried ingredients.
Add chicken broth (14 oz) and water (3 cup).
Cover with the pot's lid and let it simmer for a minute and a half.
Add tofu (14 oz) and cover the pot again. Let the soup boil for 10 minutes before turning the heat down to low.
Mix the slurry one more time to make sure the cornstarch hasn't settled and slowly add the slurry to the pot while continuously stirring the soup.
At this point, you can add more slurry for your desired consistency. Once the slurry is incorporated into the soup, turn the heat back to high.
Pour the eggs slowly over the soup while gently stirring it. Make sure that the heat is on high when pouring the eggs so that they will cook quickly.
Once the eggs are floating to the surface of the soup add your flavors.
Add ketchup (2 tbsp), salt (1 tsp), sugar (2 tbsp), and sesame oil (1 tsp).
Taste to adjust the flavors and plate once it's to your taste! Garnish with the green parts of the spring onions. This is usually served in a large serving bowl and everyone can take the amount they want.
Frequently Asked Questions
What kind of tomatoes do you use for Tomato Tofu Soup?
You can use any tomato you like! There are Roma tomatoes, tomatoes on the vine, beefsteak tomatoes, and more...
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What kind of tofu do you use for Tomato Tofu Soup?
We use soft tofu so that the soup is smooth and very easy to eat. You can use other firmnesses too! It won't affect the flavor, but you'll have to chew the tofu for a second longer when you eat.
How do you remove the tomato skin?
If you want to remove the tomato skin for a smoother texture, it's easy! Score a big, shallow X across the middle of the tomato.
Put the tomato in a bowl and pour boiling hot water over it. If it's not fully submerged, carefully roll the tomato around so all of the surface gets some hot water spa treatment.
After about 20 seconds in the hot water, carefully remove the tomato. The skin where you scored the X should have peeled back a bit. Use your fingers, or a knife to help, to peel the skin off the tomato. It'll come right off!
What else can you add to Tomato Tofu Soup?
Shrimp, fish, or other seafood is a great addition.
The main flavor is tomato, so whatever you like to eat with tomato will be just fine!
How do you keep the eggs from getting frothy in soup?
Eggs will froth up when you pour it into soup if there's way too much air in the beaten eggs, and when the soup is bubbling too vigorously.
Notice that my dad doesn't beat the eggs completely smooth in the video; there are still some streaks of egg white. The eggs are just incorporated (we aren't intending to just poach an egg in the soup).
Also, make sure that heat is on, but the soup is not violently bubbling. The movement should be enough to move the eggs around as you pour them in without tossing the eggs around.
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Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.