Tomato And Bean Curd Soup
A comforting Chinese-style tomato and bean curd soup with a delicate egg swirl, bright flavors from fresh tomatoes, and aromatic spring onion, perfect for light meals or starters.
Ingredients
Instructions
- Rinse and wipe dry the bean curd; then dice.
- Rinse tomatoes and cut into chunks.
- Saute the ginger slice in a pot.
- Add the tomatoes to the pot and fry until softened.
- Add water and bring to a boil.
- Add the diced bean curd to the boiling water.
- Cook until ingredients are done and the soup thickens.
- Stir in salt and a pinch of pepper for seasoning.
- Remove the soup from heat quickly.
- Beat the eggs and slowly pour into the hot soup, stirring gently.
- Sprinkle diced spring onion on top before serving.
Tips & Substitutions
For a creamier texture, use silken bean curd instead of firm. If you want to enhance the flavor, consider adding a splash of soy sauce or sesame oil. You can substitute fresh tomatoes with canned diced tomatoes if they're out of season. For a protein boost, add tofu or even some cooked chicken. This dish pairs beautifully with Fancy Fried Rice.
Serving Suggestions
Serve the soup hot, garnished with additional diced spring onion for freshness. It pairs well with a side of steamed rice or some crispy Chinese Style Fried Rice (Low-Fat). For a hearty meal, consider serving it alongside some homemade Bean Dumplings for a delightful combination.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the eggs from becoming rubbery. If the soup thickens too much, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Bean Curd Soup contains roughly 49 calories, with 1g protein, 11g carbohydrates, and 0g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1497mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead, but it's best to add the eggs just before serving to maintain their texture. Reheat gently to avoid overcooking the eggs.
What can I substitute for bean curd?
If you don't have bean curd, you can use firm tofu as a substitute. Alternatively, for a non-vegetarian option, shredded cooked chicken works well to add protein.
Is it possible to make this recipe vegan?
Yes, you can make this soup vegan by omitting the eggs. Add a splash of plant-based milk for creaminess, or simply enjoy it as a flavorful tomato and bean curd soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).