A delicious vegan tomato-based soup inspired by Chinese tomato egg drop soup, featuring silken tofu for a soft texture and added protein, perfect for a quick meal.
1: Heat the oil in a saucepan over medium heat. Add in the white parts of the green onion and fry for 1 min.
2: Add in the ginger and fry for another 30 seconds.
3: Add in the tomatoes and fry for 1 minute until outside is slightly golden.
4: Pour in the water and add in the stock powder, soy sauce, sugar and pepper. Stir well to combine and bring heat up to high.
5: Open and drain your packet of tofu then spoon chunks of it into the soup.
6: Pop the lid on and simmer for 7-8 minutes or until tomatoes have softened.
7: Taste and adjust saltiness if necessary. Optional: If you prefer a thicker soup, add a cornstarch slurry in the last minute off cooking.
8: Turn the heat off and transfer into a bowl. Drizzle on the sesame oil and chilli oil and garnish with fried shallots, sesame seeds and green onions.
