Tomato and Tofu Egg Drop Soup

Method

Tap a step's number when it's done.

1. 1

   Beat eggs in a bowl and set aside.

2. 2

   Slice the tofu in small cubes. Slice the tomatoes into smaller pieces. put tofu and tomatoes and set aside.

3. 3

   Make corn starch slurry by mixing 1 tablespoon corn starch with 1 tbsp water and set aside.

4. 4

   Boil chicken broth. When the broth is boiling, add in tomatoes and tofu and boil for 5 minutes.

   Start 5 min timer5:00
5. 5

   Once boiling, add 1/2 tsp salt. Lower heat and add your cornstarch slurry slowly, stirring as you pour. The cornstarch slurry thickens the soup.

6. 6

   Next, add your eggs slowly, stirring as you pour. Turn off heat once done.

7. 7

   Optional - add more salt and white pepper to taste.