Tomato, tofu and egg chicken broth soup

Bring the leftover chicken broth to a boil over high heat; cut two tomatoes into bite-sized pieces and half a package of tofu into cubes.

Add the tomatoes and tofu and boil a minute or two.

Whisk two eggs and drizzle them into the broth.

Stir in a handful of leafy greens cut into two-inch stalks.

Season with 1 1/4 tsp salt and white pepper to taste; turn off the heat.