Tomato Egg Soup

This Vegan Tomato Egg Soup is a warm and comforting dish featuring the vibrant flavors of ripe tomatoes and the silky texture of tofu, creating a delightful and nourishing experience. Perfect for a quick meal, it captures the essence of traditional Chinese flavors without the use of eggs.

Ingredients

• Fresh tomatoes - 400 grams
• Soft tofu - 200 grams
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Spring onions - 2, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by dicing the fresh tomatoes into small pieces.
2. In a pot, heat the vegetable broth over medium heat and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Add the diced tomatoes to the pot and let them simmer for about 5 minutes until they soften.
4. While the tomatoes are cooking, prepare the tofu by cutting it into small cubes.
5. Add the tofu cubes to the pot and gently stir to combine. Allow it to cook for an additional 5 minutes.
6. In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth, then add this mixture to the soup to thicken it. Stir well.
7. Season the soup with soy sauce, sesame oil, salt, and black pepper to taste. Let it simmer for another 2-3 minutes.
8. Finally, garnish the soup with chopped spring onions before serving.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which may support heart health.
• High in protein from tofu, making it a satisfying plant-based meal.

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