Tomato and Egg Soup

Remember my tenants?  They moved out 2 days before my new air conditioners arrived!  And I managed to take a few pictures of their "belongings".

This picture was taken outside my flat.

And these from my bedroom.

DH spent a lot of time cleaning up the house after the installation team left but we are glad the birds have left prior to that :-)

I saw this dish in Wendy's blog and was reminded I've not cooked this for the longest time.  For soup, I like to add some silken tofu as my kids love them.  If I cook the "dry" version, it will be just tomatoes and eggs.

Tomato and Egg Soup
Ingredients
2-3 cloves garlic, roughly chopped
3 tomatoes, cut into chunks
2 large eggs
1/2 box silken tofu, cut into cubes
1 litre water
2 stalks spring onions, chopped
some vegetable oil
salt and pepper to taste

Method

1. Break eggs in a small bowl and beat lightly.  Set aside for further use.
2. Heat wok/pot and add in oil.
3. Toss in garlic and stir-fry till fragrant and a light golden brown on the garlic.
4. Add tomatoes and stir fry until slightly soft.  Pour in eggs and scramble till the eggs are cook.
5. Pour in water and bring to a boil. Add tofu and season with salt and pepper.
6. Add in spring onion, mix well, dish out and serve hot.