Silky Tofu and Egg Soup
Silky Tofu and Egg Soup
How to Make Tofu Egg Drop Soup: A Simple and Nutritious Breakfast Soup Recipe for Babies
This silky Tofu Egg Drop Soup is perfect for children’s breakfast, melting gently in your mouth. It’s incredibly easy to make, making it an ideal warm and comforting soup for busy mornings 🙂 I’ll show you how to make this wholesome and nutritious egg soup!
Ingredients- 800ml Anchovy Broth (or Kelp Broth)
- 4 Eggs
- 200g Tofu (soft or silken tofu recommended)
- 1/2 Onion (small)
- 1/3 Scallion (white part mostly)
- 4 pinches Fine Salt (for egg seasoning)
- 1 Tbsp Soy Sauce for Soup (for seasoning)
- 1 Tbsp Fish Sauce (for umami)
- 0.5 Tbsp Minced Garlic (adjust to taste)
- 0.5 tsp Coarse Salt (for final seasoning)
- Pinch of Black Pepper (for garnish)
Cooking Instructions
Step 1
First, prepare the ingredients for the soup. Thinly slice or finely dice half an onion. Finely chop about 1/3 of a scallion, focusing on the white parts. Cut 200g of tofu into bite-sized cubes, about 1.5cm. Using soft or silken tofu will make the soup even more tender, especially for children.
Step 2
Pour 800ml of anchovy broth into a pot and bring it to a rolling boil over high heat. If you don’t have anchovy broth, kelp broth or plain water can be used, but anchovy broth provides a deeper, richer flavor.
Step 3
Once the broth is boiling, add the prepared onions first. Cooking the onions before adding other ingredients helps to release their natural sweetness into the soup, enhancing its overall flavor.
Step 4
When the onions start to turn translucent, add 1 tablespoon of soy sauce for soup and 1 tablespoon of fish sauce to establish the basic seasoning of the broth. Fish sauce adds a wonderful umami depth, making the soup taste more complex and satisfying.
Step 5
In a separate bowl, crack 4 eggs. Add 4 pinches of fine salt and a pinch of pepper to the eggs. Gently beat the eggs with a fork or whisk until the yolks and whites are just combined. Be careful not to over-whisk; you want a smooth, but not frothy, mixture.
Step 6
Slowly pour the beaten egg mixture into the simmering broth, drizzling it in from the sides of the pot. After pouring the egg, let it cook undisturbed for about 10-15 seconds without stirring. This allows the egg to form soft, fluffy curds, making the soup visually appealing and texturally pleasant.
Step 7
Once the egg has started to set, add 0.5 tablespoon of minced garlic and stir gently to incorporate. Minced garlic helps to eliminate any ‘eggy’ smell and adds a clean note to the broth. You can reduce or omit the garlic for very young children.
Step 8
Add the cubed tofu and chopped scallions to the pot. Simmer for another short while until everything is heated through. Stir gently to avoid breaking the tofu. Taste the soup and adjust the seasoning with 0.5 teaspoon of coarse salt if needed. You can also add a little more soy sauce or fish sauce for flavor.
Step 9
Turn off the heat immediately once all the ingredients are cooked. Sprinkle generously with black pepper for a final touch of aroma and flavor. Avoid simmering for too long after adding the tofu and eggs, as this can make them mushy or tough.
Step 10
Your warm and comforting Tofu Egg Drop Soup is ready! It’s a perfect side dish for children’s meals or a satisfying soup for breakfast. Enjoy your delicious soup 🙂
