Have a great day/evening, wonderful Hivers!!
From the pork menu the other day, it's time to shift to a healthier dish today. Although we had veggies and an anchovy omelet yesterday, it's best to keep cooking and eating healthier foods. And because my daughter 
So please come and join me in cooking my version of "Savory Tomato-Tofu- Egg Soup."
Pat and dry the tofu with a kitchen towel, and then cut into cubes.
Crack and beat some eggs, and just add a little amount of salt and evaporated or fresh milk to it, then set aside.
Wash tomatoes and cut a small cross on each. (I forgot to make a cross cut this time, but I still removed the skin easily). Soak in hot water for 30 seconds and then transfer and soak them in cold water. (This method is to remove the tomato skin easily, although this is only if you like to have a skinless tomato), then slice the tomatoes and set aside.
Wash and clean thoroughly the spring onions and cut them into small pieces. Separate the white from the green leaves.
Wash and peel ginger and cut into strips.
Wash the cabbage and cut into small pieces.
Wash and peel the carrot and shred it.
Set them all aside.
Cook the tofu in an air fryer until it becomes light brown and firm. After cooking the tofu, cut it into smaller cubes.
Transfer some of the beaten eggs into a silicone molder, and set aside some for later.
After cooking the eggs, cut them into smaller cubes.
So now, let's have another cooking tool. Prepare the cooker or pan. Heat the pan and then put 1 1/2 tbsp of unsalted butter until melted. Then sauté ginger and the white part of spring onion, add tomato paste and sauté them together.
Then add the fresh sliced tomatoes and sauté them. I did not wait for the tomatoes to get totally crushed because it's better to taste bits of them.
Add water and let it boil for a few minutes, and then add the chicken cube and ground black pepper. Let it cook on medium heat, then add the slurry. (1tbsp cornstarch and 3tbsp water) Stir and mix them well.
Then add the air-fried tofu and the air-fried eggs. Stir them carefully to combine well and then pour the set aside beaten eggs to enhance the flavor and the thickening of the soup.
Then add the shredded carrots. Add a pinch of salt and just a very small amount of MSG to taste. (optional)
Then add the cabbage and green spring onions. Mix and then cover the pan and continue cooking for only 1 minute. Put off the heat, and it's all done!! 🥰
Transfer to the serving bowl and serve while it's hot. It's really good with brown rice. It's indeed yummy! The subtle taste of the ginger and tomatoes plays along with your tongue. I hope you like this kind of dish too.
I'll end my post here. Until my next one!
Thank you so much for stopping by and God bless..🙏
