One-Minute Tomato
Tofu Soup

A light and comforting tomato and tofu soup made in just one minute. Naturally low in calories, high in volume, and perfect for weight loss.

Ingredients

• 1 block soft white tofu
• 2 fresh tomatoes
• 2 eggs
• 1 handful enoki mushrooms
• 2 cloves minced garlic
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• to taste salt
• to taste MSG
• as needed cooking oil
• as needed water
• to taste fresh cilantro

Instructions

1. 1Cut the soft tofu

   

   Place a block of soft white tofu onto a clean white plate, and use a knife to carefully cut it into small rectangular cubes.

   Tip: Cut gently so the soft tofu doesnt break apart before going into the pot.
2. 2Chop the tomatoes

   

   Place fresh red tomatoes on a wooden cutting board and slice them into small pieces using a knife to help them release their juices easily when cooked.

   Tip: Chop them uniformly so they break down evenly during stir-frying.
3. 3Beat the eggs

   

   Crack two raw eggs into a clear measuring cup and use chopsticks to beat them thoroughly until well combined.

   Tip: Ensure the yolks and whites are fully mixed for an even texture when cooking.
4. 4Scramble the eggs

   

   Pour the beaten egg liquid into a greased pan and use a wooden spatula to stir-fry and scramble it into cooked egg pieces, then set them aside.

   Tip: Remove the eggs from the pan just as they set to keep them tender.
5. 5Sauté garlic and tomatoes

   

   Spray a bit of oil into the pan, sauté minced garlic until fragrant, and then add the chopped tomatoes.

   Tip: Keep the heat moderate so the garlic doesnt burn while starting the tomato base.
6. 6Cook down the tomatoes

   

   Sprinkle salt over the tomatoes in the pan to help draw out their moisture, and stir-fry until they break down into a pulpy, juicy state.

   Tip: Adding salt early accelerates the release of natural juices for a richer soup base.
7. 7Add Water to Tomato Base

   

   Pour half a pot of water directly into the pan containing the cooked and pulpy tomato base to create the flavorful soup broth.

   Tip: Adding water after the tomatoes are fully pulpy helps extract their rich flavor into the broth.
8. 8Season the Soup Broth

   

   Add one tablespoon of light soy sauce, one tablespoon of oyster sauce, an appropriate amount of salt, and MSG into the boiling soup base, then stir everything well to combine.

   Tip: Adjust the salt and soy sauce according to your personal taste preference.
9. 9Add Enoki Mushrooms

   

   Add a large handful of fresh enoki mushrooms directly into the bubbling soup pot to add texture and earthy flavor.

   Tip: Trim the tough roots off the enoki mushrooms before adding them to the soup.
10. 10Add Scrambled Eggs

    

    Transfer the previously cooked scrambled egg pieces from the plate directly into the pot of soup.

    Tip: Adding the eggs back allows them to absorb the savory flavors of the broth.
11. 11Add Soft Tofu and Simmer

    

    Transfer the cubed soft tofu pieces from the plate into the boiling soup pot, cover, and simmer over medium-low heat for 5 minutes.

    Tip: Garnish with freshly chopped cilantro before serving for an extra layer of freshness.

Storage & Reheating

Burn It Off

Frequently Asked Questions