Silken Tofu and Egg Drop Soup: A Mild, Warm, and Comforting Recipe Perfect for Breakfast
How to Make Clear Silken Tofu and Egg Drop Soup: A Simple Recipe
This silken tofu and egg drop soup is delightfully savory, incredibly smooth, and wonderfully warm, making it an ideal breakfast dish. The silken tofu breaks apart so tenderly, making this clear soup perfect even for young children. Enjoy this soothing silken tofu and egg drop soup!
Ingredients- 1 package silken tofu (approx. 300-400g)
- 2 large eggs
- 1/4 Korean zucchini (a small one)
- A pinch of carrot (about 30g)
- 1/2 stalk green onion
- 1 Tbsp minced garlic
- 1/2 Tbsp salted shrimp
- 1 Tbsp soy sauce for soup OR fish sauce
- Pinch of black pepper
- 1.2L anchovy broth (about 6 cups)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the Korean zucchini into 0.5cm thick half-moons and cut them into quarters. Finely julienne the carrot. Thinly slice the green onion. (You can also add thinly sliced onion if you prefer.)
Step 2
Pour 1.2L of anchovy broth into a pot and bring it to a boil. Once boiling, add the prepared zucchini and carrot. Stir in 1 Tbsp minced garlic, 1/2 Tbsp salted shrimp, and 1 Tbsp soy sauce for soup (or fish sauce). Reduce the heat to medium and simmer for about 5 minutes until the vegetables are tender.
Step 3
As the soup simmers, skim off any foam that rises to the surface. This step helps ensure a clear and clean broth flavor.
Step 4
Now it’s time to season the soup. Add a pinch of black pepper. Adjust the seasoning with salted shrimp and soy sauce, adding salt if needed. Once the taste is just right, add the silken tofu. You can gently squeeze it out of its package directly into the pot, or cut it into bite-sized chunks. The tofu will remain in lovely soft pieces.
Step 5
In a separate bowl, whisk the 2 eggs until well beaten. Once the soup is boiling again, slowly drizzle the beaten eggs into the simmering broth in a circular motion. Resist the urge to stir immediately; let the eggs cook for about 10 seconds. When the soup comes back to a boil, gently swirl with a spoon once or twice to create soft, fluffy egg ribbons.
Step 6
Once the egg ribbons are cooked and floating on top, add the sliced green onions and simmer for another minute. The aromatic green onions will infuse the broth with their fresh scent. Turn off the heat. Your delicious and comforting silken tofu and egg drop soup, with its tender tofu and fluffy eggs, is ready! It’s perfect for enjoying with a bowl of rice.
