Tomato Tofu Egg Drop Soup First Release

Name: Tomato Tofu Egg Drop Soup First Release
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 small pieces Northern tofu; 4 piece Cherry tomato; 1 piece Egg; to taste Scallion; to taste Sesame oil; to taste chopped green onions; to taste Broccoli; a pinch Black pepper; to taste Small meatball

A convenient rice-cooker soup where cherry tomatoes, silken tofu cubes, and little meat balls cook together, finished with egg ribbons for a light, tangy everyday broth.

0 minNewMedium Soups Stew Original

Instructions

1
Prepare the ingredients. Soak the cherry tomatoes in lightly salted water for 10 minutes, then wash and set aside.
2
Rinse the silken tofu and cut it into cubes. Dice the cherry tomatoes and set aside.
3
Add the amount of water needed for 1 cup of rice into the glass inner pot, then sprinkle in the diced tomatoes.
4
Close the rice cooker lid, select the 'Baby Noodles' function, turn on the switch, the water will boil in 10 minutes, the operation is very convenient.
5
After the water boils, add diced tofu and a few small meatballs. Beat the eggs and mix them evenly. When the water boils, pour in the egg mixture, add broccoli and chopped green onions for seasoning, then turn off the heat.
6
Add salt and a little black pepper for seasoning.
7
Tomato, tofu, and egg drop soup served on the dining table is loved by both the elderly and children.
8
Remove from the pot, be careful to wear gloves when taking out the inner pot, don't burn yourself.