Seasonings for the soup base
1. For the first step you need to use a sharp knife to score an “X” on the bottom of each omato. tomato.p the tomatoes into a bowl of hot boiling water for 10 seconds, take them out then plunge them into an ice bath for 10 seconds. Take out the tomatoes from the icy water and peel them gently. 3. Cut tomatoes into quarters, use the knife to deseed the tomatoes and also remove the cores. 4. Slice tomatoes into strips then cut them into bite-sized dices.
Preparation: 1. Prepare tomato concasese ( if you don’t mind tomato skin in your soup, you can just deseed the tomatoes and dice them smaller. ) Gently cut silken tofu into 1.5cm bite-sized cubes, also chop Enoki mushrooms into 2 cm long and thinly slice shallot( spring onion), the white part for cooking, the green part for garnish.
Heat 1 tablespoons oil in a heavy-based pot or saucepan over medium heat. Add the tomato concasse, sliced scallion, and Enoki mushroom, saute for 2-3 minutes until the tomatoes are softened.
Pour vegetable broth( stock)and water into the pot.
Add all the seasonings into the broth( tomato paste, sesame oil, sugar, salt& white pepper)
Add all the seasonings into the broth( tomato paste, sesame oil, sugar, salt& white pepper)
After 10 minutes, add silken tofu cubes into the soup, also make the cornstarch slurry by mixing cornstarch and water in a small bowl. Use a spoon or a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated, bring it to a boil then serve with sliced shallot( green onion) on the top.