Silken Tofu and Egg Drop Soup
[Baby Food] Silken Tofu Egg Drop Soup: Perfect for a Morning Meal!
When pondering breakfast menu options, I decided to make an egg drop soup using silken tofu from the fridge. In the morning, a warm bowl of soup with rice is a simple yet satisfying meal. This egg drop soup is a dish I make often, varying the ingredients like potatoes, chives, tofu, or mushrooms. Today, adding silken tofu made it incredibly smooth and the broth savory! It’s perfect for a quick, comforting start to the day, especially for little ones who can easily slurp it down.
Ingredients- 1 pack Silken Tofu (approx. 300-350g)
- 1 Fresh Egg
- 1/3 stalk Green Onion (white part mainly, sliced)
Seasoning & Broth- 600ml Water (about 3 cups)
- 1 pack Seafood Broth Pack (or anchovy-kelp broth)
- 1 tsp Minced Garlic
- 1 Tbsp Soup Soy Sauce (or fish sauce)
- Pinch of Black Pepper
- 600ml Water (about 3 cups)
- 1 pack Seafood Broth Pack (or anchovy-kelp broth)
- 1 tsp Minced Garlic
- 1 Tbsp Soup Soy Sauce (or fish sauce)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, pour 600ml of water into a pot and add 1 seafood broth pack. Bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes to extract the flavor. Remove the broth pack, leaving a clear broth. (If you don’t have a broth pack, you can make broth using anchovies and kelp.)
Step 2
In a small bowl, crack 1 egg and whisk it thoroughly with a fork or chopsticks until the yolk and white are well combined. Setting the egg aside like this prevents it from clumping when added to the boiling soup.
Step 3
Carefully puncture the center of the silken tofu package with a knife. Then, using a spoon or knife, cut the tofu into large, bite-sized chunks. Be careful not to cut them too small, as they might break apart while cooking.
Step 4
Wash the 1/3 stalk of green onion and slice it thinly. This will add a refreshing flavor and aroma to the soup. If serving to children, you can use mainly the white parts or chop them very finely.
Step 5
Add 1 tsp of minced garlic and the large tofu chunks to the prepared broth. Bring to a boil over medium heat and cook for about 2-3 minutes until the tofu is gently heated through.
Step 6
Once the soup begins to boil, add 1 Tbsp of soup soy sauce to season and a pinch of black pepper for aroma. Finally, add the sliced green onions and simmer for another minute.
Step 7
When the soup returns to a boil, reduce the heat to low. Slowly drizzle the whisked egg mixture into the pot in a circular motion. Do not stir until the egg is set, allowing it to form beautiful, fluffy ribbons. Once the egg is fully cooked, the soup is ready.
