Tomato and Mushroom Tofu Soup
A comforting, savory-sweet soup featuring silken tofu, earthy mushrooms, and tender tomatoes. This quick, healthy dish is perfect for a warm winter meal.
This tomato and mushroom tofu soup is a masterclass in building flavor quickly. By first sautéing mushrooms and tomatoes to develop a rich, savory base before adding water, you create a complex, comforting broth without hours of simmering. It is a humble, nourishing classic that brings together simple ingredients for a deeply satisfying experience.
Ingredients
- 2 tbsp cooking oil
- 200 g button mushrooms, sliced
- 300 g tomatoes, chopped
- 500 ml boiling water
- 300 g tofu, cubed
- 1 egg, beaten
- to taste salt
- to taste seasoning
- 1 stalk scallion, chopped
Instructions
- 1Heat the oil
Begin by placing a clean pot over medium heat and adding a drizzle of cooking oil. Allow the oil to heat up briefly before adding the next ingredients.
Tip: Ensure the pot is dry before adding oil to prevent any splattering. - 2Sauté the mushrooms
Add the sliced button mushrooms into the pot with the heated oil. Stir them gently to ensure they are evenly coated.
Tip: Using a non-stick pot makes sautéing mushrooms much easier and prevents them from sticking. - 3Brown the mushrooms
Continue to stir-fry the mushrooms over medium heat. Cook them until they soften and start to turn a light golden-brown color.
Tip: Allowing the mushrooms to brown develops their natural umami flavor, which is key for this soup. - 4Add tomatoes
Incorporate the chopped red tomatoes into the pot with the sautéed mushrooms. Stir them together to begin building the soup base.
Tip: Stir-frying the tomatoes helps them release their juices, creating a thicker, more flavorful soup base. - 5Add boiling water
Pour boiling water into the pot over the sautéed mushroom and tomato mixture. This will instantly create a fragrant, simmering soup base.
Tip: Using boiling water instead of cold water speeds up the cooking process and keeps the soup temperature consistent. - 6Add tofu
Gently add the cubed tofu into the simmering soup. Allow the mixture to cook for about five minutes so the tofu absorbs the flavors of the broth.
Tip: Be careful when stirring after adding the tofu to prevent it from breaking apart; fold it in gently. - 7Add egg and finish the soup
Gently drizzle the beaten egg into the simmering tomato and tofu broth. Let it set briefly, then add fresh scallions and season with salt and desired seasonings to taste. Stir gently to combine everything for a comforting, savory finish.
Tip: Pour the egg in a slow, circular motion to create delicate ribbons throughout the soup rather than large clumps.
