Soft Tofu and Scallion Egg Drop Soup: A Hearty and Gentle Breakfast
Soft Tofu and Scallion Egg Drop Soup: A Hearty and Gentle Breakfast
How to Make Simple Soft Tofu and Scallion Egg Drop Soup | Perfect for Breakfast!
Instead of a spicy soft tofu stew, try making this soft tofu and scallion egg drop soup! It’s a delightful combination of fragrant scallions, silky soft tofu, and fluffy egg. This soup is perfect for a light and satisfying breakfast, easily soothing on a chilly morning. The fresh aroma of scallions and the melt-in-your-mouth texture of soft tofu will awaken your appetite, while the addition of eggs provides a boost of nutrition, making it an ideal morning meal.
Ingredients- 2 cups scallions, chopped
- 3 large eggs
- Pinch of salt
- Pinch of black pepper
- 1.5 Tbsp salted fermented shrimp
- 4 cups water (800ml)
- 1 package (400g) soft tofu
Cooking Instructions
Step 1
First, thoroughly wash and prepare the scallions. Finely chop the white root ends as if mincing them, and then chop the hollow green leafy parts into approximately 1cm pieces. This way, they will create a harmonious texture and flavor when cooked.
Step 2
Take about 1 cup of the chopped green parts of the scallions and set them aside in a bowl. These will be added at the end to impart a fresh aroma to the soup.
Step 3
In a separate bowl, crack the 3 large eggs. Add a pinch of salt and a pinch of black pepper. Gently whisk the eggs until well combined. No need to whisk vigorously.
Step 4
Place the finely chopped white root parts of the scallions, about 1 cup, into a pot. These will add a subtle sweetness and depth of flavor to the broth.
Step 5
Carefully cut the 400g package of soft tofu in half and add it to the pot. Use chopsticks or a spoon to break the tofu into 2-3 large chunks. Avoid breaking it into very small pieces, as this can make the broth cloudy.
Step 6
Add 1.5 tablespoons of salted fermented shrimp (saeujeot). Saeujeot is a key ingredient that adds umami and a refreshing brininess to the soup. It’s convenient to measure this out beforehand.
Step 7
Now, pour in 4 cups (800ml) of water into the pot and bring it to a boil over high heat on the stovetop.
Step 8
Once the water begins to boil, use a spoon to gently break apart the large tofu chunks into 2-3 pieces each. Be careful not to stir too vigorously, so the tofu doesn’t crumble. Let the soup come to a rolling boil.
Step 9
When the soup is boiling vigorously, slowly pour the reserved green scallion parts and the whisked egg mixture into the pot, pouring from the edge of a ladle in a circular motion.
Step 10
After pouring the egg mixture, resist the urge to stir immediately. Once the egg begins to set slightly, gently stir with chopsticks to create delicate ribbons of egg rather than large clumps. Avoid over-stirring, as it can break the egg into tiny pieces.
Step 11
The soup is ready when it comes back to a rolling boil and the egg is cooked to your liking! Serve hot in bowls. For an extra touch, you can garnish with seaweed flakes or a little minced garlic, if desired.
