Tofu Egg Soup with Tomatoes

The recipe Tofu Egg Soup with Tomatoes can be made in roughly 13 minutes. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 45 calories, 2g of protein, and 3g of fat per serving. This recipe serves 4 and costs 26 cents per serving. It will be a hit at your Autumn event. It works well as a very budget friendly soup. 63 people were impressed by this recipe. If you have tofu, salt, tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by China Sichuan Food. With a spoonacular score of 17%, this dish is rather bad. Similar recipes include Tomato Tofu Egg Drop Soup, Spicy Kimchi Tofu Mushroom Egg Soup, and Spicy Kimchi Tofu Mushroom Egg Soup.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 8 minutes

 

Ingredients:

1/2 tablespoon peanuts oil

1 to 2 eggs, whisked

Several ginger slices

2 teaspoons salt

Several drops of sesame oil

1/2 tablespoon chopped spring onions for garnish

1 box of fresh tofu (around 8.OZ)

2 tomatoes

2 cups of water

Equipment:

wok

Cooking instruction summary:

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.

 

Step by step:


1. Cut the tomatoes into wedges, remove the seeds and set aside.

2. Cut the fresh tofu into cubes.

3. 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.

4. Add water and ginger slices in. Bring all the content to a boiling.

5. 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.

6. Add salt. Turn off the fire and transfer the soup out.

7. Pour several drops of sesame oil on top and garnish some chopped spring onions on top.


Nutrition Information:

Quickview
45k Calories
1g Protein
3g Total Fat
2g Carbs
1% Health Score
Limit These
Calories
45k
2%

Fat
3g
5%

  Saturated Fat
0.53g
3%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
40mg
14%

Sodium
1187mg
52%

Get Enough Of These
Protein
1g
4%

Vitamin A
579IU
12%

Vitamin C
8mg
10%

Vitamin K
7µg
7%

Vitamin E
0.76mg
5%

Selenium
3µg
5%

Potassium
165mg
5%

Manganese
0.08mg
4%

Folate
14µg
4%

Phosphorus
36mg
4%

Vitamin B2
0.06mg
4%

Vitamin B6
0.07mg
3%

Copper
0.07mg
3%

Fiber
0.77g
3%

Magnesium
9mg
2%

Vitamin B5
0.22mg
2%

Iron
0.39mg
2%

Vitamin B3
0.38mg
2%

Vitamin B1
0.03mg
2%

Zinc
0.27mg
2%

Calcium
17mg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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