Tofu and Tomato Soup Recipe

1 piece (7 oz)

1

1

1 stalk

2

1/2 teaspoon

2 drops

Soft tofu

Tomato

Egg

Chinese cabbage

Spring onions

Salt

Sesame oil

A pinch of pepper

• Slice onions diagonally.

• Remove stem from tomato and cut into large chunks.

• Slice the tofu thinly.

• Beat the egg.

• Rinse and cut cabbage into small pieces.

• Heat 1 tablespoon oil in a wok.

• Stir-fry onions and tomato until soft.

• Add 4 cups water and bring to a boil.

• Add tofu and bring to a boil again.

• Add salt to taste.

• Pour egg in slowly.

• Add pepper and sesame oil

• Serve while hot.

Note : Frying enhances the flavor of tomatoes. When pouring eggs in the soup, the higher the height of the eggs are poured, the better the soup will look.