Chinese Tomato Tofu Egg Drop Soup | Warming Asian Classic

Cut the tofu into small cubes of about 1.5 cm, then set aside. Wash and dice the fresh tomatoes. Peel and finely mince the garlic and fresh ginger. Slice the spring onions, separating the white and green parts. Crack the eggs into a small bowl and beat lightly with a fork.

Heat a little vegetable oil in a pot over medium heat. Add the minced ginger, garlic, and the white part of the spring onions, then sauté for 1 minute until fragrant. Add the diced tomatoes and cook for 3-4 minutes until they release their juices and break down slightly.

Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce the heat to a simmer. Gently slide the diced tofu into the soup, season with salt and pepper to taste, and simmer over low heat for 5 minutes.