Silken Tofu and Egg Drop Soup
A Comforting Silken Tofu and Egg Drop Soup Recipe, Incredibly Soft!
Meltingly soft in your mouth! This delicious silken tofu and egg drop soup is perfect for everyone, from young children to adults. The clear, refreshing broth combined with tender silken tofu and fluffy eggs makes for a soothing and satisfying meal.
Ingredients
- 1 block Silken Tofu
- A handful of dried anchovies and kelp (for broth)
- 1/4 stalk Green Onion
- 1/4 Onion (optional)
- 2-3 Eggs
- 1/2 Tbsp Salted Shrimp (Saeu-jeot)
- A pinch of Soy Sauce or Salt (for seasoning)
Cooking Instructions
Step 1
First, prepare the anchovy and kelp broth, which forms the base for a clear and refreshing soup. In a pot, combine water, a piece of kelp, and dried anchovies with their guts removed. Bring to a boil, then remove the kelp. Continue to simmer over medium-low heat for about 10 minutes to extract the anchovy flavor. (If you’re short on time, you can use store-bought broth or plain water.)
Step 2
To maintain its tender texture, cut the silken tofu into bite-sized pieces, or simply scoop it out with a spoon. (About 2/3 of a standard 1-pack of silken tofu is a good amount.) Finely chop the green onion for garnish; you can also use scallions if you prefer. Thinly slice the onion. (Onions add sweetness and a refreshing quality, but they can be omitted.)
Step 3
Crack the eggs into a bowl. Whisk them gently with a fork or whisk until the yolks and whites are well combined. It’s best to whisk them lightly rather than vigorously.
Step 4
Once the broth is boiling after removing the anchovies and kelp, add the thinly sliced onions and simmer for 1-2 minutes to release their sweetness.
Step 5
While the broth is simmering, slowly drizzle the whisked egg mixture into the pot in a circular motion, starting from the edge. Let the egg cook and form soft curds without stirring until it floats.
Step 6
Once the egg is partially cooked and looks fluffy, gently add the silken tofu, either scooped with a spoon or cut into large pieces. Be careful not to break the tofu as you add it.
Step 7
Simmer for a short while longer to allow the tofu and egg to meld, then add the chopped green onions towards the end. Seasoning with salted shrimp (saeu-jeot) is highly recommended for its umami and depth of flavor. Start with about 1/3 tablespoon of salted shrimp, taste, and adjust to your preference. You can use soy sauce or salt, but salted shrimp truly elevates the soup’s taste. (Adjust the amount of salted shrimp based on the quantity of the soup.)
Step 8
Simmer briefly to let all the flavors meld together, and your delicious, tender silken tofu and egg drop soup is ready! It’s best enjoyed immediately while warm.
