The floc in the soup is egg drop.

Ingredients

2 tomatoes

150 grams of tofu

2 eggs

2 cups of water

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1 cup of stock

A little salt

Method

1. Wash the tomatoes first and drain them. Cut into large chunks, remove seeds and set aside.

2. Rinse the tofu and cut into cubes.

3. Use a pot, pour in water and stock and bring to a boil, add tomatoes and cook until slightly softened. Add the tofu, bring to a boil and turn off the heat. Pour in the egg liquid (circle). Use chopsticks to slowly push the eggs into egg flakes and add salt to taste.