Tofu Lettuce and Tomato Egg Drop Soup

TLT Chicken Soup (Tofu, Lettuce and Tomato)

Here is a new soup I've been making that has turned out to be a hit in our home. I call it TLT Soup. It is a chicken broth based soup. In the photos here, I used cherry tomatoes. I usually use just a regular tomato or a Roma tomato which my husband and I decided today are much better in this soup than cherry tomatoes, which turned out to be a bit 'sour'. But it's all up to you which tomatoes you like best!

Also, I used Romaine lettuce but Iceberg or any other kind of lettuce would work fine as well.

Enjoy!

TLT Chicken Soup

1 block of firm or extra firm Tofu (Momen in Japanese)
1 Egg
1 Tomato, sliced into small wedges
4-5 Lettuce leaves, torn into bite size pieces (about 1 1/2 cups)
4 cups of Chicken Broth
1/2 tsp. Salt (or to taste)
2 tsp. cooking Sake
Dash of white pepper (or to taste)

Put chicken broth into large saucepan. Turn heat on medium. Cut tofu block into small/medium pieces and put into the saucepan with broth. Bring to a boil.

When it starts to boil, reduce heat to simmer and add tomato, salt, sake and pepper.

In a small bowl, beat the egg until completely mixed.

Add the lettuce to the saucepan. Stir briefly.

Slowly add the egg to the soup. The best way is by spoonful, drizzling a little bit at a time around in the soup. This will cause the egg to cook in a 'stringy' manner instead of ending up with one lump of egg in the soup (which will happen if you pour the egg too much, too quickly).

Once all the egg has been added and has 'cooked' (it will be cooked less than a minute after it has been added to the soup), it's ready to serve!

I used cherry tomatoes on this day, and squeezed them a bit before adding them to the saucepan to get some of the seeds out (after this photo was taken). However, I don't recommend cherry tomatoes unless you like a little sour taste.

The finished soup in the saucepan ready to serve.