An easy egg drop soup recipe with kimchi, tofu and tomato
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Kimchi, tofu and tomato egg drop soup (canh kim chi dâu hũ), a recipe from Uyen Luu's new book
A cross between bún riêu and Korean jjigae, this extremely quick and easy soup is delicious, nutritious and completely soothing and comforting on colder, rainy days. It can also serve as a canvas to enjoy lots of leftovers, as anything can be added to the mix, from whatever vegetables you have to roughly chopped meat or seafood.
This recipe is an extract from Quick & Easy Vietnamese by Uyen Luu
If you like this recipe, why not try some of our other soup recipes from the House & Garden archive?
What you'll need
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Kimchi, tofu and tomato egg drop soup
Recipe information
Yield
4
Ingredients
Preparation
Step 1
Pour the chicken stock or water into a saucepan and bring to the boil, then add the stock cube, cherry tomatoes, spring onions and tofu. Wait for it to come back up to a simmer, then use chopsticks or a spoon to swirl the soup.
Step 2
Gently pour in the beaten eggs while continuing to swirl. Cook for a further 2 minutes, then remove from the heat and add the kimchi and coriander.
Step 3
To serve, either pour over vermicelli noodles, ramen noodles, steamed rice or eat as it is with crusty bread.
