Insanely Easy Vietnamese Vegetarian Tofu Soup

Do you need a quick and budget-friendly soup you can cook in under 20 minutes? Look no further, this vegetarian tofu soup is it! This soup can feed a family of 4 or made for 1 with leftovers for the next day.

This is one of the healthiest and most simple dishes. My mom often made this for us for dinner and so this does give me some feelings of nostalgia. It was very homey and fulfilling. If you're looking for more protein, this can be made with shrimp.

Another quick and easy recipe to try is Fried soft tofu and stir-fried morning glory spinach!

Ingredients

1. 1 pack of Tofu (2 packs are in the pictures because I brought to packs, but used only 1)
2. 2 eggs
3. 2 cloves of garlic
4. 2-4 tomatoes
5. 1 teaspoon mushroom powder

How to cook Vietnamese Tomato Egg Soup with pictures!

1. Cut and prep scallions (green onions), tomatoes and tofu
2. Crack the eggs and whip together in a separate bowl
3. Turn heat on medium high and heat up sauce pan
4. Add 1 teaspoon of olive oil (or any neutral oil)
5. When pan is hot add chopped garlic
6. Sauté garlic until fragrant and brown
7. Add in tomatoes and mushroom seasoning, sauté until tomatoes are soft and squishy
8. Add in half a gallon of water
9. Let tomatoes simmer, when water comes to a low boil add tofu
10. Let the soup come to a boil and run eggs through a sieve into the soup (if you dont have a sieve, slowly let eggs drop into the boiling water.)
11. Let the soup continue to cook, the eggs will be turning yellow and fluffy.
12. Soup is almost ready to eat. Add in cut scallions (green onions) and enjoy!
13. Serve and enjoy with rice.

Substitutions

What if I am allergic to mushrooms?

You can use salt or soy sauce as a substitution.

Equipment

• Small sauce pan or pot to make the soup in
• Mesh strainer is optional

The mesh strainger makes it easier to create the fluffy egg texture. If you don't have this on hand you can just mix the eggs and drizzle over the eggs. This would work too but it will have clumpier egg drops.

Vietnamese Vegetarian Tomato Egg Drop Soup

Quick, budget friendly, satisfying Tomato Egg Drop Soup. Make for dinner when you're looking for a healthy meal and save some for leftovers.

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Vietnamese

Prep Time: 10 minutes minutes

Cook Time: 14 minutes minutes

Servings: 8 people

Author: Trang Vo

Cost: 5

Equipment

• ▢
  1 sauce pan or small soup pot
• ▢
  1 mesh strainer optional

Ingredients  

0.5x1x2x

• ▢ 1 19 oz firm tofu (can use medium tofu)
• ▢ 2 whole eggs (whipped)
• ▢ 1 bunch scallions (green onion) (cut into thin slices)
• ▢ 2 cloves garlic (minced)
• ▢ 1 teaspoonful mushroom powder
• ▢ ½ gallon water
• ▢ 1 teaspoonful olive oil (or any neutral oil )
• ▢ 2-4 roma tomatoes (can use any tomatoes you want)

Instructions

• ▢
  Turn stove to medium high and heat up soup pot
• ▢
  Add oil to pot
• ▢
  Add minced garlic to pot
• ▢
  Sauté garlic until fragrant and brown
• ▢
  Add slice tomatoes
• ▢
  Add mushroom powder
• ▢
  Sauté garlic, tomatoes and mushroom powder together
• ▢
  When tomatoes are wilted pour in ½ gallon of water
• ▢
  Let soup simmer. Turn up heat to high Should take about 15 minutes.
• ▢
  When soup is boiling, pour eggs through sieve.
• ▢
  Eggs will start to fluff and cook.
• ▢
  Let soup cook.
• ▢
  Taste and add salt to taste.
• ▢
  Enjoy with white rice!

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Mention @Teerangathome or tag #teerangathome!