Rustic Tomato and Tofu Soup
A comforting, brothy soup featuring sweet tomatoes, delicate tofu, and tender meatballs. This nourishing bowl comes together simply for a satisfying light meal.
Story
This wholesome soup balances the bright acidity of fresh tomatoes with the silky texture of tofu. Tiny meatballs add hearty substance, making this light dish surprisingly filling. Perfect for cooler evenings when you crave something warm yet healthful.
Ingredients
ripe tomatoes
2 medium, roughly chopped
silken tofu
300 g, cut into 2cm cubes
mini meatballs
200 g (pork or chicken)
spring onions
2, sliced (white and green parts separated)
vegetable oil
1 tablespoon
light soy sauce
1 tablespoon
oyster sauce
1 teaspoon
tomato paste
1 tablespoon
white pepper
½ teaspoon
sea salt
to taste
water or light vegetable stock
1.5 litres
Instructions
1
Prepare the produce
Dice the tomatoes into rough chunks. Cut the tofu into gentle cubes, handling carefully to prevent crumbling. Slice the spring onions, keeping the white bulbs and green stalks in separate piles.
2
Create the tomato base
Warm the oil in a large saucepan over medium heat. Add the white parts of the spring onions and sizzle for 30 seconds until fragrant. Tip in the chopped tomatoes and cook for 5–6 minutes, stirring occasionally, until they collapse into a jammy, ruby-red base.
3
Build the broth and cook meatballs
Stir in the tomato paste, soy sauce, oyster sauce, white pepper, and a pinch of salt. Pour in the water and bring to a lively boil. Gently lower the meatballs into the bubbling liquid. Reduce heat to medium and simmer for 4–5 minutes until the meatballs are cooked through and float to the surface.
4
Add tofu and finish
Carefully slide the tofu cubes into the soup. Let them warm through for 2–3 minutes on a gentle simmer—avoid vigorous stirring to keep the cubes intact. Taste and adjust seasoning with additional salt or pepper if needed.
5
Serve
Ladle the hot soup into deep bowls, ensuring each portion gets meatballs and tofu. Scatter the reserved green onion tops over the surface for a fresh, aromatic finish. Serve immediately while piping hot.
