Fresh Tomato and Tofu Soup
Mama is known in the family and among her friends to be very good at soups. She makes amazing healing soups, also known as 老火湯 or slow-brew soup, that is famous in Cantonese cuisine. But she is also a fan of this super quick soup that you could put together in 15 min. This kind of soups have a special name in Chinese called 滾湯, literally translated as Boil Soup, to mean it’s ready as soon as it boils. I do love a simple recipe like this that reminds us delicious food doesn't take long to make and as a cook, our job is simply to let the fresh ingredients shine.
This soup is part of the Cantonese 4-course Meal online cooking class.
Love cooking with all different colors!
A few extra tips on the recipe:
When I created the recipe back in 2017, I used Roma tomato because it’s cheaper and easily accessible. But you could use any fresh tomato you could get your hands on.
The recipe calls for 6 cups of liquid which you could simply do 50/50 with water and any kind of broth. If you don’t have broth, you could simply add a teaspoon or two of bouillon paste or powder to add extra flavors. If you don’t even have that, the easiest way is to start with a bit of oil in your pot with your choice of aromatics (e.g. ginger, garlic, shallot, or the white part of the scallion) to create a bit of flavored oil before you add plain water to the pot.
If you want to make extra as leftover, remember not to add cilantro to the pot and only to the bowls at serving. Just tomato and tofu in the soup can be reheated and serve like fresh the next day!
Here’s the illustrated recipe that I created back in 2017. Scroll down for a text version of this same recipe. P.S. You may notice a different branding below. It’s named after my orange pom-pom mascot, Kitty!
Fresh Tomato and Tofu Soup 蕃茄豆腐滾湯
(Same recipe but in text)
Prep to Serve: 15 min
Cleanup: very easy
Vegan
Gluten-free
Makes ~4 bowls
Must have ingredients:
Fresh tomato, 4 medium
Tofu (soft or firm), 1 pack or 14 oz
Cilantro, 1 (small) bunch
Water (or broth), 6 cups
Steps:
Measure 6 cups of liquid (mix of vegetable broth and water, or water with bouillon paste. Bring to a full boil in a medium pot.
Meanwhile, wash and dice the tomato. Set aside.
Drain liquid in tofu package and dice (~1/3"). Wash and chop cilantro finely. Set aside separately.
When water is boiling from Step 1, add tomato and tofu.
As soon as it's boiling again, turn heat off. TIP: Or keep a low simmer if not ready to serve immediately.
Add cilantro only when ready to serve. Serve hot. TIP: Add cilantro last or it will turn brown.
It's okay:
To use just water if no broth or bouillon paste, just add salt to taste.
To use any type of fresh tomato and any firmness of tofu.
To use parsley or scallion instead of cilantro.
It's not okay:
To overcook cilantro as it will turn brown.
Hope you find this recipe helpful and would give it a try at home. If you enjoyed this recipe and would like to support Dash of Soy, you can send a gift , or Venmo. 100% of your contribution goes into recipe curation, testing, artwork, and our free live cooking shows that make Dash of Soy a special place. Thank you!
