10-Minute Tomato Tofu Soup
An EasyHansik home-kitchen take inspired by Chef Oh Se-deuk’s tomato tofu soup featured on tvN STORY Trendy Table Episode 7.
tvN STORY’s official video page identifies Chef Oh Se-deuk’s tomato tofu soup in Episode 7. The measurements and method below are EasyHansik’s own home-kitchen version, not a reproduction of the show recipe.
⏱️ 15m total (Prep 5m / Cook 10m)
📊 Difficulty: Very easy
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Medium saucepan
🛠️ Tools: Ladle
🛠️ Tools: Measuring spoons
📅 Recommend: Summer
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Ripe tomatoes2 medium (14 oz)
- Firm tofu7 oz
- Egg1 large
- Scallion1 scallion
🥣 Sauce & Seasoning
- Water2 cups
- Soup soy sauce1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1 tsp
- SaltTo taste
📊 Estimated Nutrition (Per Serving)
Calories
약 180 kcal/인분
Sodium
간에 따라 다름
Fat
약 10 g
Protein
약 11 g
👨🍳 Cooking Steps
1
Cut the tomatoes into bite-size wedges and divide them in half. Cut tofu into large pieces.
💡 Tip: Half builds the broth; half keeps a fresher texture.
2
Heat sesame oil in a saucepan over medium. Sauté garlic and half the tomatoes for 30 seconds.
💡 Tip: Do not let the garlic brown.
3
Add water and soup soy sauce. Once simmering, add tofu and cook for 4 minutes.
💡 Tip: Use a spoon to lower in the tofu so it stays intact.
4
Add the remaining tomato. Stream in beaten egg, wait 10 seconds, then stir once.
💡 Tip: Finish with scallion and salt to taste.
🌟 Pro Chef Tips
- • Adding tomatoes in two stages gives the broth depth while preserving some fresh tomato flavor.
⚠️ Avoid Common Pitfalls
- ❌ Simmering all the tomatoes from the start softens them too much.
- ❌ Stirring immediately after adding egg makes the broth cloudy.
🧊 Storage & Reheating
- • Refrigerate leftovers in a shallow container within 2 hours and reheat thoroughly within 3–4 days.
