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Chop tomatoes into pieces and cut tofu into 0.5-1-inch cubes. Chop spring onion and cilantro.
In a pot, add chicken broth (if any) or simply water and turn on medium to high heat. Add tomato pieces in.
Once the water boils, add tofu cubes in and continue to cook until the broth boils again.
Firstly, while waiting the broth to boil, in a bowl, beating 2-3 eggs until the white and the yolk combine well. Add a pinch of salt to enhance the flavor. When the broth reaches a rolling boil, pour egg mixture into the broth, and immediately swirl the broth with a chopstick or a ladle in a whirlpool motion to achieve egg drop effect.
Wait until the broth boils again. The egg will float which makes you feel it’s too much, but don’t worry, it will go back to normal after you turn off the heat.
Add taste to the soup with ¼ tsp salt and ½ tsp soy sauce or fish sauce. Check the taste, then adjust it if necessary, following your taste.
Garnish the soup simply with chopped cilantro and spring onion. Serve warm with cooked rice and other savory dishes like baked pangasius, lemongrass fried tofu or spring onion fried tofu, tamarind pork ribs, etc.