Silken Tofu and Egg Drop Soup
Easy Silken Tofu and Egg Soup Recipe, A Filling and Healthy Breakfast Soup for Dieters
This is an incredibly simple silken tofu and egg drop soup recipe. The combination of tender silken tofu and savory egg is delightful. It’s highly satisfying, making it an excellent choice for a diet meal. Enjoy it for breakfast to feel light and energized throughout the day.
Main Ingredients
- Silken Tofu (360g) – for a soft texture
- Eggs (3 large)
- Anchovy and Kelp Broth Pack (1)
- Water (1L, about 4 cups)
- Chopped Green Onions (3 Tbsp, adjust to taste)
Seasoning
- Fish Sauce (Anchovy Flavor) (0.7 Tbsp, or soy sauce for seafood)
- Soup Soy Sauce (0.7 Tbsp)
- Cooking Sake (2 Tbsp, to remove egg odor)
- Salt (0.5 Tbsp, for adjusting taste)
- Perilla Oil (2 Tbsp, for aroma)
- Black Pepper (a pinch, to taste)
- Fish Sauce (Anchovy Flavor) (0.7 Tbsp, or soy sauce for seafood)
- Soup Soy Sauce (0.7 Tbsp)
- Cooking Sake (2 Tbsp, to remove egg odor)
- Salt (0.5 Tbsp, for adjusting taste)
- Perilla Oil (2 Tbsp, for aroma)
- Black Pepper (a pinch, to taste)
Cooking Instructions
Step 1
Here are all the ingredients prepared to make a delicious silken tofu and egg drop soup. Try making it with fresh ingredients and care.
Step 2
In a pot, add 1L of clean water and 1 anchovy and kelp broth pack. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 8 minutes to create a rich broth.
Step 3
After 8 minutes, remove and discard the broth pack. Your delicious broth base is now ready.
Step 4
Crack 3 eggs into a bowl. Remove the chalazae (the white stringy bits) and whisk gently with a fork or whisk until well combined. Ensure the yolk and white are thoroughly mixed.
Step 5
Prepare 360g of silken tofu. If you prefer a very soft texture, leave it whole. If you like a bit more bite, you can cut it into bite-sized cubes. You can also substitute with regular soft tofu for a similar delicate texture.
Step 6
Wash and finely chop or thinly slice the green onions. Pre-chopping and freezing them is a great way to have them readily available. This recipe uses about 3 tablespoons.
Step 7
To the simmering broth, add 2 Tbsp of cooking sake, 2 Tbsp of perilla oil, 0.7 Tbsp of fish sauce, and 0.7 Tbsp of soup soy sauce. Taste and adjust the seasoning with salt if needed. I found 0.5 Tbsp of salt to be perfect. Since the tofu and egg will dilute the flavor, it’s best to season the broth slightly on the saltier side initially.
Step 8
Once the seasoned broth returns to a boil, gently scoop the silken tofu into the pot using a spoon. Add the chopped green onions and let it simmer briefly. Once the ingredients are cooked, reduce the heat to low.
Step 9
Now, slowly drizzle the whisked egg mixture in a thin stream around the edges of the pot. This helps create beautiful, wispy egg ribbons.
Step 10
Do not stir immediately after adding the egg. Wait until the egg floats to the surface and cooks into soft curds. Once fully cooked, turn off the heat. Overcooking the egg can make it tough.
Step 11
Ladle the finished silken tofu and egg drop soup into bowls. Finish with a pinch of black pepper for extra aroma. This soup, with its delicate tofu and flavorful egg, is truly delicious. It’s a wonderful, light breakfast that will keep you satisfied and ready for the day. Enjoy your meal!
