Remove stem from tomato
and cut into large chunks.
Slice the tofu thinly.
Beat the egg.
Rinse and cut cabbage into
small pieces.
Heat 1 tablespoon oil in a
wok.
Stir-fry onions and tomato
until soft.
Add 4 cups water and bring
to a boil.
Add tofu and bring to a
boil again.
Add salt to taste.
Pour egg in slowly.
Add pepper and sesame oil
Serve while hot.
Note : Frying enhances the
flavor of tomatoes. When pouring eggs in the soup, the higher the
height of the eggs are poured, the better the soup will look.