Tomato and Tofu Soup (番茄豆腐汤)

Instructions

1. 1Bring a pot of water to a boil, add the tofu cubes and blanch 1 minute. Lift out gently and set aside.

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 豆腐略变挺，水微微发浑。Tofu looks slightly firmer and the water turns faintly cloudy.

   You know it's right when: 用漏勺捞起时豆腐仍保持棱角。Cubes hold their corners when lifted with a slotted spoon.

   Blanching removes the raw bean taste and stops the tofu from breaking up later.

2. 2Heat 1 tbsp oil over medium-high in a soup pot. Add tomato and ginger, stir-fry 4 minutes until jammy.

   🔍 Look for Medium-high 4 分钟 · 4 minutes

   Visual: 番茄软塌，油色变橙红。Tomatoes slump and the oil turns orange-red.

   You know it's right when: 勺子划出的沟能短暂保持。The mixture holds a spoon-drawn channel for a moment.

3. 3Pour in 1 L hot water and the sliced shiitake. Boil 5 minutes so the mushroom and tomato build the broth.

   🔍 Look for High heat 5 分钟 · 5 minutes

   Visual: 汤色由淡粉转为清亮的琥珀红。Broth deepens from pale pink to a clear amber-red.

   You know it's right when: 香菇伞盖完全泡透、表面发亮。Shiitake caps look fully rehydrated and glossy.

4. 4Slide in the blanched tofu, lower to medium-low, and simmer 4 minutes without vigorous stirring.

   🔍 Look for Medium-low 4 分钟 · 4 minutes

   Visual: 豆腐边缘呈半透明，块在汤中轻轻浮动。Tofu edges look translucent and the cubes bob gently.

   You know it's right when: 转锅而不搅拌时豆腐不碎。Nothing breaks when you swirl the pot instead of stirring.

5. 5Thicken with slurry, season with salt, then finish off the heat with sesame oil and scallion.

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 汤面有淡淡光泽，葱花翠绿浮起。Soup has a light sheen; scallion floats bright green.

   You know it's right when: 汤汁挂在勺上而不是完全流净。The broth coats the ladle instead of running off clean.