Dad's Heavenly Tomato Tofu Soup (番茄豆腐湯)!

Por Made With Lau · 30 min

Ingredientes

Modo de preparo

1. Cut some tomatoes into small dice and the rest into larger pieces. Dice the mushroom small. Cut the spring onions into medium bits, separating whites from greens. Slice and smash the ginger. Set the prepared ingredients aside.
2. Optional: to peel the tomatoes, score the skin from bottom to top, pour boiling water over them, leave for about 20 seconds, then peel gently.
3. Cut the tofu into 32 to 40 medium pieces after rinsing.
4. Lightly beat the eggs in a bowl, leaving some streaks of white and yolk. Set aside.
5. Mix the cornstarch with 4 tbsp water into a smooth slurry and set aside.
6. Heat the wok on high for 20 to 30 seconds, add the oil and heat for 15 to 20 seconds. Add the ginger and fry until the oil ripples, then reduce the heat.
7. Add the white parts of the spring onion and stir-fry.
8. Add the small tomato pieces and cook 20 to 30 seconds, then add the larger tomato pieces and cook 30 seconds more.
9. Add the mushroom and cook 20 to 30 seconds, then transfer everything to a large pot.
10. Add the chicken broth and 3 cups water to the pot. Cover and simmer for 1 and a half minutes.
11. Add the tofu, cover again and boil for 10 minutes, then turn the heat to low.
12. Stir the slurry well, then slowly add it to the pot while stirring. Add more slurry if you want it thicker. Once mixed in, turn the heat back to high.
13. Slowly pour the eggs over the soup while gently stirring, on high heat, until they float to the surface.
14. Add the ketchup, salt, sugar and sesame oil. Taste, adjust, and serve garnished with the green parts of the spring onion.

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