Chinese Tomato Egg Drop Soup with Tofu | Quick Asian Soup

Cut the tofu and washed tomatoes into approx. 1.5–2 cm cubes. Thinly slice the spring onions, separating the white and pale green parts from the dark green tops (set the greens aside for serving). Finely mince the garlic and ginger.

Lightly whisk the 2 eggs with a fork in a small bowl. In another small bowl or cup, stir the cornstarch with 2 tablespoons of cold water until smooth.

Heat the cooking oil in a medium saucepan over medium heat. Add the minced garlic, ginger, and the white part of the spring onion, then sauté until fragrant for about 1 minute, making sure not to burn them.