Tomato Tofu Soup

 

If you've got a few overripe tomatoes, they are perfect for this simple, nourishing soup.  I use Japanese silken tofu for its smooth, delicate texture.  They fall apart easily so handle gently.  This is a very quick  recipe, not one of those soups you leave on the stove to cook for a while and come back later.  Timing is important.  Nothing should be cooked too hard or for too long to achieve the best results.

Serves 2-3

INGREDIENT

• 2 large ripe tomatoes (about 250g / 9oz)
• 1 block silken tofu (300g / 10½oz)
• 2 cups vegetable or chicken stock
• 1 egg
• 1 teaspoon cornstarch dissolved in 1 tablespoon of water
• 1-2 slices of ginger, peeled and smashed
• 1 teaspoon vegetable or olive oil
• ½ teaspoon sugar
• pinch of sea salt
• 1 tablespoon finely chopped spring onion for garnishing

METHOD

1. Slice tomatoes into wedges, and then cut each wedge across in half.
2. Remove packaging from the silken tofu.  Drain off excess water and pat dry with paper towels.  Slice the tofu into large cubes.
3. Beat the egg lightly in a small bowl together with cornstarch and water.
4. In a saucepan, heat oil and add the smashed ginger slices.  Let it fry for 30 seconds or so  in medium heat until they release their fragrance.
5. Add the tomatoes and stir fry for a minute or two until they start to wilt.
6. Add the stock.  Turn the heat up to high.  Cover the saucepan and let the soup come to a boil for a few minutes.
7. Add the tofu gently into the soup and let it return to a boil.
8. Add sugar and salt to taste.
9. Turn the heat down to low.  Add the egg mixture slowly in a stream, stirring as you go, then remove the saucepan immediately from heat.  The egg mixture should thicken the soup by forming little ribbons.
10. Take out the ginger slices if you like.  They have done their job.  Garnish the soup with chopped spring onion.