10-Minute Tomato Tofu
Enoki Mushroom Soup

This tomato tofu soup is a volume-eater's dream. A rich, savory tomato broth packed with tender tofu, enoki mushrooms, and fluffy scrambled eggs for a satisfying, low-calorie meal.

Ingredients

• 1 block tender white tofu
• 2 fresh tomatoes
• 2 eggs
• 2 cloves garlic
• 1 bundle enoki mushrooms
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• to taste salt
• to taste chicken bouillon
• as needed cooking oil spray

Instructions

1. 1Cube the tofu

   

   Take a block of tender white tofu and place it onto a white plate. Use a knife to carefully slice and dice the tofu into small, uniform cubes.

   Tip: Cut the tofu gently to prevent it from crumbling before it goes into the soup.
2. 2Slice the tomatoes

   

   Take the fresh red tomatoes and place them onto a cutting board, then slice them into small, bite-sized pieces to help them release their juices easily.

   Tip: Cutting the tomatoes into smaller chunks speeds up the cooking process and creates a richer base.
3. 3Beat the eggs

   

   Crack two eggs into a glass measuring cup. Use a pair of chopsticks or a small whisk to thoroughly beat the eggs until the yolks and whites are fully combined.

   Tip: Beating them in a measuring cup makes it easy to pour directly into the pan later.
4. 4Scramble the eggs

   

   Spray a small amount of oil into a heated pan, pour in the beaten egg mixture, and scramble until fully set before removing.

   Tip: Keep the heat medium to ensure the eggs stay soft and tender.
5. 5Sauté the garlic

   

   Lightly spray oil into the same pan, add minced garlic, and stir-fry until aromatic.

   Tip: Stir constantly so the garlic browns evenly without burning.
6. 6Add the tomatoes

   

   Heat a little oil in the pan, add minced garlic and sauté until fragrant, then add the chopped tomatoes. Cook them down until they soften and release their natural juices into a rich base.

   Tip: Add a pinch of salt to the tomatoes to help them release their juices faster.
7. 7Season the tomatoes

   

   Add the chopped tomatoes into the pan along with a pinch of salt to accelerate the release of their natural juices.

   Tip: Adding salt early helps break down the tomato flesh quickly for a rich base.
8. 8Add water

   

   Once the tomatoes have broken down completely into a rich, thick, and saucy consistency, pour about half a pot of water over them to form the soup base.

   Tip: Mash the pieces slightly with a spatula if needed to speed up the process.
9. 9Season the broth

   

   Season the simmering tomato broth with light soy sauce, oyster sauce, a pinch of salt, and chicken bouillon, stirring well to combine.

   Tip: Adjust the seasonings to your personal preference after the water comes to a simmer.
10. 10Add enoki mushrooms

    

    Add a generous amount of fresh enoki mushrooms into the simmering tomato broth, allowing them to absorb the rich flavors of the soup.

    Tip: Make sure the broth is actively simmering before adding the mushrooms so they cook evenly.
11. 11Incorporate scrambled eggs

    

    Add the previously prepared scrambled eggs into the pot with the tomato broth and mushrooms, stirring gently to combine everything well.

    Tip: Add the eggs near the end so they maintain their texture and absorb the soups flavor without breaking down completely.
12. 12Add cubed tofu

    

    Gently add the previously cubed tender tofu into the pot along with the other ingredients, and simmer for five minutes.

    Tip: Simmer on medium-low heat after adding the tofu to ensure it heats through completely while keeping its shape intact.

Storage & Reheating

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Frequently Asked Questions