TOFU EGG DROP SOUP RECIPES

Steps:

• Heat broth in large pot. While the broth heats, wash, slice, and add in the mushrooms.
• Lightly squeeze out the tofu brick with your hands. It’s going in soup so the moisture isn’t that big of a deal. Slice into chunks and add in.
• Add prepped bok choy and peas to soup.
• Before continuing, taste the broth to make sure it’s still salty enough after adding the ingredients.
• Heat soup to boil. In a mug mix cornstarch with a few tablespoons of cold water. When the soup boils, stir in the mixture. If it isn't thick enough, continue to add 1/4 cup cornstarch at a time until it’s how you like it.
• Again, heat soup to boil while lightly beating eggs with a fork. Upon boiling, very slowly stir in the egg so you have good sized egg strips in your soup.
• Turn heat off and throw in half the scallions. Wait a minute or two, then serve. Top bowls with remaining fresh scallions and wonton strips.

Steps:

• Cut the tomatoes into wedges, remove the seeds and set aside.
• Cut the fresh tofu into cubes.
• Heat up peanuts oil or olive oil in wok; add half of the tomato wedges in to stir fry until you can see the juicy. Add water and ginger slices in.
• Bring all the content to a boiling. Add tofu cubes and the left tomato wedges slowly.
• When it begins to boil again, pour the egg liquid in slowly and stir as circles.
• Add salt. Turn off the fire and transfer the soup out.
• Pour several drops of sesame oil on top and garnish some chopped spring onions on top.