Tomato Egg Drop Soup with Tofu
A comforting Asian-inspired soup with velvety tomato broth, tender egg ribbons, and silken tofu, garnished with green onions and chili oil. This Asian recipe, ready in about 25 minutes, pairs tomato, eggs, and tofu for a weeknight-friendly dinner. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium tomato, diced
- 2 large eggs
- 1/2 block (4 oz) tofu, cubed
- 1 tbsp soy sauce
- 4 cups water
- 1 tsp ginger, grated
- 1 tbsp chili oil
- 1/4 cup green onions, chopped
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Instructions
- Step 1: In a large pot, combine tomato, water, soy sauce, and ginger. Bring to a gentle simmer over medium heat.
- Step 2: Add tofu cubes and cook for 5 minutes until warmed through. Reduce heat to low.
- Step 3: Whisk eggs in a small bowl. Slowly pour the egg mixture into the pot, stirring gently to create ribbons. Cook for 1-2 minutes until eggs are set.
- Step 4: Stir in chili oil and green onions. Serve immediately, garnished with additional green onions.
