Thursday, February 18, 2016

Tomato Tofu Egg Drop Soup (Dofu Fan Chie Dan Hua Tang)

My grandmother used to make this delicious, nutritious and inexpensive soup and I think my mom makes a version of this too, although I've never tried hers. It is usually meatless (although not vegetarian because of the chicken stock and egg) but can be fortified with the addition of little pork meatballs. 

20 cups water + 5 tbsp. chicken powder (Totole) or equivalent of low sodium chicken broth
3 scallions, chopped
6 large ripe tomatoes, seeded and cut into wedges
2 14-oz. boxes of soft tofu, cut into large cubes
Sesame oil
3 eggs, lightly beaten
Scallions for garnish

*Meatballs (make small 1/2" meatballs from ground pork seasoned with a bit of sesame oil, soy sauce, and white pepper) - optional

1. Bring the chicken broth to a boil. Add 3 chopped scallions, reduce heat and simmer for 20-30 minutes.

2. Add the tomatoes and cook until tender, about 20 minutes. 

3. Add the tofu cubes and 1 tsp. sesame oil. Simmer another 30 minutes.

4. Bring soup to a boil. If using meatballs, add at this time and cook 1-2 minutes. 

5. Next, stir in beaten eggs, stirring constantly with a spoon in a clockwise direction until the egg forms long strands. 

6. Ladle the soup into individual serving bowls; serve with a few drops of extra sesame oil and garnish with chopped scallion.

 Seed the tomatoes by scooping out the seeds with a spoon.

 Simmer the chicken broth with chopped scallions for 20-30 minutes.

After tomatoes have cooked for about 20 minutes, add the tofu cubes and 1 tsp. sesame oil. Simmer another 30 minutes. 

 Once the tomatoes and tofu have simmered in the broth, bring the soup up to a boil and stir in the beaten eggs. 

Ladle the soup into serving bowls, add a few extra drops of sesame oil and garnish with chopped green onion, if desired. 

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