3 cups chicken or vegetable stock (homemade if possible)
1 tbs rice bran oil
2 spring onions (bottom half) chop in 1 inch lengths and pounded with the back of a knife
1 cup cherry tomatoes, halved
1 tsp sugar
1/2 tsp sea salt
1/2 tsp freshly cracked pepper
1/4 tsp dried chilli flakes
2 tsp tamarind puree
1 egg beaten
2 spring onions (top half) chop finely for garnish
Bring the stock to the boil and add tofu and simmer for 3 minutes on a low heat.
In a small fry pan saute the spring onion (bottom lengths) in the oil for 1 minute. Add half of the tomatoes, sugar, salt, pepper and chilli and cook for 3 minutes or so until the tomatoes start to soften.
Add the remaining tomatoes to the stock and bring to the boil. Add the tamarind and half the beaten egg and stir. TIP: pour the egg from a high distance into the pot, stirring in one direction at the same time.
Check again for seasoning, you may have to add a little more salt. Garnish with spring onion and coriander, if you have it on hand.
NB I didn’t have any tamarind on hand so when you make the soup it will be a little darker. The tamarind gives the soup a slight sourness, which is really yummy.