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tofu & egg tomato soup

Name: Tofu & Egg Tomato Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 1/2 block tofu; 2 eggs; 14 ounces canned tomato; 1 1//4 cups soup stock; a little salt; a little pepper

Serves: 2
Calories: 184 kcal
Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
Japanese: Tōfu to tamago no tomato sūpu

u.s.
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ingredients:

1/2 block tofu
2 eggs
14 ounces canned tomato
1 1//4 cups soup stock
a little salt
a little pepper

step 1:

Cut the tofu block in half lengthwise. Then cut each half across one time. Finally, place the knife half way down the side of the block and slice across to form 8 bite-size pieces.

step 2:

Put the tofu, soup stock, canned tomato, salt and pepper in a pan and bring to a boil.

step 3:

Add the eggs and cook to your favorite consistency.

comment:

This soup is very good for your health. As you know, tofu and eggs contain protein, which helps maintain healthy skin and strong internal organs. If you have a shortage of protein you will feel more tired. Tomatoes are good for fighting fatigue. The sourness of the tomato suits the tofu and the taste is just right. Also, when the eggs are soft-boiled, the soup taste becomes mellow and even more delicious. Please try this soup.

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