An Aspiring Archaeologist's Journey into the Field
Tomato, Tofu, & Egg Soup
Adapted from a New York Times Recipe, this soup is filled with warm spices and protein to create a great winter treat.
I first encountered this interesting combination of tomato soup + egg + tofu from my ex-boyfriend, and it's since become a staple in my fridge. With the creamy base of tomato soup, there's so much versatility allowed with adding spices, veggies, and more!
INGREDIENTS
- 1 tbsp canola oil (or other non-fragrant oil)
- 4-6 green onions, with whites and greens separated
- 1 inch ginger
- 3 c. vegetable stock
- 1 box (~26 ounce) crushed or chopped tomatoes
- 1 can tomato paste
- 2 tbsp brown sugar (not packed)
- 2 tbsp sesame oil
- 1 tbsp garlic powder
- 2 tsp salt
- 1 tbsp black pepper
- 1 tsp cumin
- 1 tsp sage
- 1 tsp onion powder
- 2 tsp chili powder (to taste)
- 1 tsp turmeric
- 1 package firm tofu, drained and dried
- 3 eggs
Let's Get Cooking!
Prepare your ingredients:
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Chop your green onions, separating whites and greens
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Finely chop your garlic
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Combine all spices into one bowl and mix
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Beat the eggs in a bowl until well combined
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Slice the tofu into 1 inch cubes, or as desired
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Directions:
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Heat large stock pot on medium-high heat
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Once hot, add non-fragrant oil and heat for ~15 seconds
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Add green onion whites and ginger, sauté until fragrant, being careful not to burn
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Add vegetable stock, crushed tomato, and tomato paste
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Stir until combined
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Add all spices and stir until combined
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Reduce heat. Cover and let sit for 5-6 minutes
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Gently stir in tofu and sesame oil
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Taste and adjust spices as needed
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Increase heat to medium-high and bring to a light boil
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Once boiling, trickle in the beaten eggs slowly, moving in a circular or zig-zag pattern to break apart strings with spoon. For thinner eggs, break apart strings with chop-sticks. ​​
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In ~30 seconds, turn off heat.
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Garnish with green onions and cheddar cheese (optional)
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Serve with bread
