Tomato Tofu Egg Drop Soup (番茄豆腐蛋花湯)

This down-to-earth soup is easy to prepare.  It can be done within 10 minutes.
I had added white vinegar to the beaten eggs so that the eggs will be lumpy when poured into the boiling soup. 

1.  1 box of tofu, sliced  (I used egg tofu)
2.  1 tomato (cut into small chucks)
3.  some Xiao Bai Cai ,小白菜 (cut into sections)
4.  2 eggs (beaten with 1/2 tsp of vinegar added to it)
5.  3 cups of  chicken stock
6.  salt, pepper and sesame oil

1.  Sautee tomato for a few seconds.
2.  Add chicken stock.  Cooked until boil.
3.  Add Xiao Bai Cai and sliced tofu.
4.  Pour eggs gradually and stir gently.  Add salt to taste.
5.  Add pepper and sesame oil before serving.

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