Silken Tofu and Egg Soup: A Hearty Breakfast Broth
Silken Tofu and Egg Soup: A Hearty Breakfast Broth
How to Make Silken Tofu and Egg Soup Using Beef Bone Broth
While silken tofu is delicious simply topped with soy sauce, I found it makes a wonderful breakfast soup too! This recipe for Silken Tofu and Egg Soup is a comforting and nourishing dish perfect for starting your day.
Main Ingredients- 2 blocks silken tofu (180g total, 90g per block)
- 500g beef bone broth (store-bought or homemade)
- 4 fresh eggs
- 1 Tbsp cooking wine (mirin)
- A small amount of chopped green onions
- 1 Tbsp tuna extract (or soy sauce for soup)
- 1/2 Tbsp perilla oil (deul-gireum)
- 1/2 cup water (120ml)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the egg mixture. Crack 4 fresh eggs into a bowl. Use a fork or whisk to carefully remove the chalazae (the white, stringy bits) to ensure a smoother soup. Then, add 1 tablespoon of cooking wine (mirin) and gently whisk everything together until well combined. Set aside.
Step 2
Finely chop the green onions. Wash them, pat them dry, and then slice them into small, bite-sized pieces. These will be used as a garnish.
Step 3
Now, let’s cook the soup. In a pot, combine 1/2 cup of water (120ml) and 500g of beef bone broth. Bring this mixture to a boil over medium-high heat. Once it starts bubbling vigorously, reduce the heat to medium-low. Slowly pour the prepared egg mixture evenly into the simmering broth. Avoid stirring immediately after pouring the egg; let it set slightly to create delicate ribbons of cooked egg.
Step 4
After pouring the egg mixture, wait for about 3-5 seconds. Then, gently stir the soup with chopsticks or a spoon to create ribbons of cooked egg. Once the egg has partially set, carefully add the 2 blocks of silken tofu, cut into large chunks, into the pot. Be gentle to avoid breaking the tofu. Let the soup come back to a gentle simmer.
Step 5
As the soup simmers with the tofu, you might notice white foam rising to the surface. Skim this foam off using a ladle or spoon. Removing the foam will result in a clearer and cleaner-tasting broth. Finally, stir in 1 tablespoon of tuna extract (or soy sauce for soup) and 1/2 tablespoon of perilla oil. Let it simmer for another moment to meld the flavors before serving.
