- Hello from Thailand !🤗 Today, it's not raining; there's mild sunshine, but the weather is quite colder than yesterday. After dropping the kids off at school, I returned home to prepare breakfast for my husband. I made a warm mushroom and tofu soup, so I'm sharing the steps with everyone. I used egg tofu because I had some in the fridge, but you could use other types of tofu. Just make sure it's soft tofu, as it gives a tender texture. The same goes for the mushrooms; use whatever kind you like.
🍄🟫 Ingredients
- 1 bundle of enoki mushrooms
- 2 tomatoes
- 1 block of egg tofu
- 1 egg
- 2 tablespoons of chopped spring onion
- 1 tablespoon of coarsely chopped garlic
- 1 tablespoon of tapioca starch (or cornstarch)
- 3 tablespoons of water
- A pinch of salt
- 1 teaspoon of sesame oil
- Vegetable oil for stir-frying
- 3-4 cups of broth
🥣 Preparation
Wash the tomatoes. Use a sharp knife to score a cross at the bottom of each tomato. Blanch them in hot water and then peel the skins off.
Next, dice them. Divide the diced tomatoes into two portions.
- Take the enoki mushrooms, trim off the ends, and wash them thoroughly and set them aside to drain. Separate them into small bunches.
- Cut the egg tofu (or you can use other soft tofu) into bite-sized cubes.
- In a small bowl, mix the tapioca starch with the 3 tablespoons of water until combined. Set this slurry aside.
- Beat the egg in a small bowl.
🫕 Cooking Instructions
- Heat a pan over low heat. Add a little vegetable oil, followed by the chopped garlic and 1 tablespoon of the chopped spring onion. Stir-fry until fragrant.
- Add the enoki mushrooms and stir-fry until they begin to soften and release their moisture.
- Then, add half of the diced tomatoes and continue stir-frying until the tomatoes begin to soften.
- Pour the broth into the pan. Wait until the broth comes to a boil.
- Add the tofu and the remaining diced tomatoes. Simmer over medium heat for about 3 minutes, allowing the tofu to heat through and the tomatoes to retain some of their shape.
- Slowly drizzle the beaten egg into the soup in a thin stream, while gently stirring with a spatula to create beautiful egg ribbons.
- Give the starch slurry another stir (as the starch tends to settle), then gradually pour it into the soup, stirring gently to allow the soup to thicken.
- Season with salt. Add a little sesame oil to enhance the aroma. Stir gently to combine. Turn off the heat.
🍴 Serving
- Transfer to a bowl and garnish with the remaining chopped spring onion. It's now ready to be served hot.
- This bowl of mushroom and tofu soup has a well-balanced and perfectly delicious flavor. The hot soup, with its slightly thick and smooth texture, is easy to eat. It’s satisfying without being too heavy on the stomach.
- These steps are not difficult and don't take much time, resulting in a warm mushroom and tofu soup perfect for cold weather. Please try making it. It's delicious and healthy. Thank you for stopping by.🤗
I love how simple and healthy it is. I can almost smell the garlic and mushrooms already! Perfect for a chill day like today.
Super warm soup I love the flavour of mushrooms mixed with tofu 😍😍 what a wonderful comfort soup 🍲🍲
Never tasted this kind of soup before but I'm sure the way to explain how's is it being made my mouth already eager to taste this kind of food..
The tomatoes added on it made so much this food flavorful and special to look at.
It looks delicious, especially the vegetables! Thank you for sharing your recipe.