Silken Tofu and Egg Soup
Silken Tofu and Egg Soup
Easy Silken Tofu and Egg Soup Recipe (Perfect for a Hangover!)
If you’re wondering what to make for breakfast, try this comforting silken tofu and egg soup. It’s warm and gentle on the stomach, making it a light and easy meal to enjoy. It’s also fantastic for a hangover!
Core Ingredients- 1 packet silken tofu
- 2 large eggs
- 1 handful scallions, thinly sliced
- Pinch of black pepper
- 1 Tbsp salted shrimp (for seasoning)
- 1 Tbsp Korean soup soy sauce (for umami)
- Small amount of zucchini, diced (optional)
Cooking Instructions
Step 1
First, prepare a pot or a Korean earthenware pot (ttukbaegi) for cooking the silken tofu and egg soup. Add the entire packet of silken tofu to the pot, breaking it up slightly if desired, and add 1 tablespoon of salted shrimp. Pour in 2-3 cups of water and bring to a boil over high heat.
Step 2
Once the water begins to boil, you can incorporate any leftover vegetables you have at home. If you have mushrooms or zucchini, chop them into bite-sized pieces and add them to the pot. If you don’t have these vegetables or prefer not to use them, it’s perfectly fine to omit this step.
Step 3
In a separate small bowl, crack the 2 eggs. Whisk them gently with a fork or whisk until well combined, ensuring no egg white streaks remain. Preparing the eggs beforehand will help them disperse beautifully and cook into delicate ribbons in the soup.
Step 4
When the soup, with the silken tofu and optional vegetables, starts boiling again, slowly drizzle the pre-whisked eggs into the pot around the edges. Pouring slowly prevents the eggs from clumping and allows them to cook into soft, wispy strands.
Step 5
As the egg begins to set, add 1 tablespoon of Korean soup soy sauce to deepen the flavor of the broth. Finally, sprinkle a generous pinch of black pepper to enhance the aroma. Simmer briefly, just long enough for the ingredients to meld together, avoiding overcooking.
Step 6
Lastly, add the handful of thinly sliced scallions and let it simmer for another moment. Turn off the heat once the fragrant aroma of the scallions infuses the soup. Your warm and comforting silken tofu and egg soup is ready! It’s also delicious served over rice.
