Vegetable Tofu Soup

1 shallot, sliced thinly
A fistful of diced spring onions
Two handfuls of fresh spinach
1 birds eye chilli, deseeded and sliced thinly
1 tube of Silken Tofu
Half a dozen cherry tomatoes, sliced in half
2 vegetable cubes
2 eggs, beaten together with 1 tsp of soy sauce
900ml water
A bit of Coriander, Paprika, Cayenne Pepper, and Soy sauce to taste

Heat some vegetable oil in your pot. Fry everything except the tofu (starting with the shallots, and then add the rest progressively) in the oil for a few minutes until it starts to brown and reduce into a kind of mush. Pour in the water and allow to simmer as long as you can humanly wait. Start stirring as you pour in the egg and stop abruptly once the entire egg mixture is in the pot and wait for half a minute while the egg sets into strands. Slide the tofu in and bring to a boil.

THERE, TOFU SOUP FROM SCRATCH.

All manners of variations can be made on this recipe. Just start it off with some shallots, and a vegetable cube for every 400-450ml of water, and throw in any other vegetables and spices you have to go with the tofu. Egg is a bonus.