Tofu Tomato Soup

1. 1

   In a small bowl, slightly beat the eggs with the salt.

2. 2

   Set aside.

3. 3

   Soak the black mushrooms in hot water for 20 minutes, or until soft.

4. 4

   Cut off the stems and discard.

5. 5

   Cut the mushroom caps into 1/2-inch diced pieces.

6. 6

   In a small bowl, mix the cornstarch with 2 teaspoons water.

7. 7

   In a 3-quart soup pot, place the chicken broth and mushrooms.

8. 8

   Bring to a boil and cook for 5 minutes.

9. 9

   Add the tofu, tomato, and peas and return to a boil.

10. 10

    Lower the heat, stir in the cornstarch mixture, and return to high heat.

11. 11

    When the soup returns to a rolling boil, pour in a spoonful of the egg mixture, stirring in a circular motion.

12. 12

    When shreds have formed, continue to add spoonfuls of the egg mixture to the boiling soup, stirring constantly with a fork until all the egg mixture forms shreds, about 30 seconds.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.