Cherry & Dennis Recipes
Tomato, Tofu and Egg Drop Soup
็ช่่ฑ่ ่่ฑๆนฏ
Recipe overview
Tomato, Tofu and Egg Drop Soup is prepared with practical home cookware and ingredients readily available in Hong Kong, with staged preparation and controlled heat preserving the dish's characteristic texture and flavour.
01
Ingredients
Main ingredients
- 3 piece tomato (prepare as directed)
- 300 g silken tofu (prepare as directed)
- 2 piece egg (prepare as directed)
Seasoning
- 2 piece spring onion (prepare as directed)
- 900 ml water (prepare as directed)
- 1 tbsp cornstarch (prepare as directed)
- 1 tsp sesame oil (prepare as directed)
- 1 tsp white pepper (prepare as directed)
- to taste salt (add after tasting)
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- ladle
- wooden spoon
- serving plate
03
Steps
Step 1
Prepare the ingredients
Clean, drain and cut tomato as specified in the ingredient list, then keep them separate.
Step 2
Prepare the ingredients
Clean, drain and cut silken tofu as specified in the ingredient list, then keep them separate.
Step 3
Mix the components
Mix egg evenly while keeping the pieces intact, then set aside.
Step 4
Prepare the ingredients
Clean, drain and cut spring onion as specified in the ingredient list, then keep them separate.
Step 5
Mix the components
Whisk the cornstarch with 30 ml water, exactly one-thirtieth of the measured water, into a smooth slurry.
Step 6
Bring the base to a boil
Bring the remaining 870 ml water and all the tomatoes to a boil, then immediately reduce to medium-low heat.
Step 7
Simmer until cooked
With the tomatoes already in the soup, simmer for 5 minutes until softened and the broth turns red.
Step 8
Add the main ingredients
Add silken tofu and fold gently from the bottom so the heat and seasoning are distributed evenly.
Step 9
Add the main ingredients
Re-stir the slurry, pour it slowly into the tomato-tofu soup and stir gently for 1 minute until slightly thickened.
Step 10
Add the main ingredients
Pour the beaten egg slowly into the gently simmering soup, pause, then stir lightly and simmer for 60 seconds until the egg ribbons are fully set.
Step 11
Adjust the seasoning
Add salt, white pepper, sesame oil, mix evenly, taste, and make only the adjustment that is needed.
Step 12
Rest and serve
Turn off the heat, stir in all the sliced spring onion, rest for 2 minutes, then ladle the tomato, tofu and egg-ribbon soup into bowls.
Common mistakes
- Failing to measure and separate the ingredients first can disrupt the cooking sequence.
- Excessive heat or cooking time can damage the intended texture.
Tips
Arrange every ingredient in step order before cooking to keep the process smooth.
Taste at the end before adjusting saltiness to avoid over-seasoning.
