Ingredients

• 1/2 cake tofu (momen or silken)
• 1 egg
• 1 tomato
• 4 lettuce leaves
• 4 cups chicken stock
• 2/5 tsp salt
• 2 tsp sake
• Dash of pepper

Method

1. Cut the tofu into rectangular bars.
2. Cut the tomato into bite-sized wedges.  Cut the lettuce leaves into pieces 2 cm (3/4 in) wide
3. Heat the stock in a pot.  When it comes to a boil, add the tomato pieces.  Add the lettuce leaves and season with salt, sake and pepper.
4. Beat the egg and swirl it gradually into the soup to make the pieces light and fluffy.