Silken Tofu and Egg Drop Soup: A Comforting and Satisfying Meal
How to Make Simple Silken Tofu and Egg Drop Soup
This light and delicate silken tofu and egg drop soup is incredibly satisfying, making it a filling meal even without rice. Its clear broth is mild and not overly seasoned, making it perfect as a hangover cure or a gentle meal any time of day. Enjoy this simple yet nourishing Korean comfort food.
Main Ingredients- 800ml Water
- 2 pieces Dried Kelp (about 5x5cm each)
- 6 Dried Anchovies for broth
- 1 pack Silken Tofu (300-400g)
- 2 Large Eggs
- 1/4 Korean Leek (Scallion)
Cooking Instructions
Step 1
First, prepare the garnish. Thinly slice 1/4 of a Korean leek diagonally. This will add a fresh aroma and visual appeal to the soup.
Step 2
For those who enjoy a touch of heat, prepare one Korean chili pepper. Slice it diagonally. You can adjust the spiciness to your preference or omit it entirely.
Step 3
To maintain the soft texture of the silken tofu, drain it on a sieve for about 5 minutes. This helps prevent the broth from becoming too watery and preserves the tofu’s natural flavor.
Step 4
Cut the drained silken tofu into large chunks for easy addition to the pot. While I’m cutting it neatly for the recipe, you can simply scoop it out with a spoon – it won’t affect the taste!
Step 5
Now, let’s prepare the egg mixture. Crack two fresh eggs into a clean bowl and whisk them thoroughly until the yolks and whites are well combined.
Step 6
Add 1 teaspoon of sesame oil to the beaten eggs. This will help reduce any eggy smell and add a lovely nutty flavor.
Step 7
Gently mix the sesame oil into the eggs using chopsticks or a whisk until well incorporated. This mixture will create beautiful, delicate ribbons of egg in the soup later.
Step 8
Let’s start building the broth. Pour 800ml of fresh water into a pot. This amount will serve approximately 2-3 people.
Step 9
Add 2 pieces of dried kelp to the water. This will create a subtle, umami-rich base for the broth. Use pieces about 5x5cm in size.
Step 10
For a clear and refreshing taste, add 6 dried anchovies for broth. Removing the innards of the anchovies can help reduce any fishy odor.
Step 11
Place the pot with kelp and anchovies over medium heat and bring it to a boil. Wait until the water starts simmering.
Step 12
Once the broth begins to boil vigorously, immediately remove and discard the kelp pieces. Boiling kelp for too long can release a slimy substance that makes the broth cloudy. Reduce the heat to low and continue to simmer the anchovies for another 10 minutes to extract their deep flavor.
Step 13
After 10 minutes, remove and discard the anchovies as well. Your delicious anchovy and kelp broth is now ready! It will form the foundation of your clear and refreshing soup.
Step 14
To add depth and seasoning to the broth, stir in 1 tablespoon of salted shrimp, including its brine. Salted shrimp provides a complex savory flavor. Start with this amount and adjust later if needed.
Step 15
Add 1 tablespoon of mirin (rice wine) to help remove any unwanted odors and enhance the overall flavor. It also helps to neutralize any gaminess from the eggs.
Step 16
Stir in 1 teaspoon of minced garlic. Garlic adds a refreshing taste and aroma to the soup.
Step 17
Once the broth returns to a gentle boil, carefully add the prepared silken tofu chunks. Add them gently to avoid breaking them apart too much.
Step 18
After the tofu is added and the broth starts simmering again, taste and adjust the seasoning. If it’s not salty enough, add a little salt to reach your desired taste. Aim for a balanced, not overly salty, flavor.
Step 19
Once the seasoning is perfect, increase the heat to medium-high. Gently stir the broth in the pot to create a swirling vortex in the center. This technique helps the egg disperse beautifully when added.
Step 20
Carefully pour the prepared egg mixture over the swirling broth. Crucially, do NOT stir the soup after adding the egg! Stirring will cause the egg to clump and ruin the delicate ribbons.
Step 21
As the egg mixture cooks and floats to the surface in delicate curds, immediately turn off the heat. The residual heat is enough to finish cooking the egg, and overcooking can make it rubbery.
Step 22
Finally, garnish the soup with the sliced scallions and optional chili pepper. A sprinkle of black pepper, according to your preference, will add a final touch of flavor. Your silky and satisfying silken tofu and egg drop soup is ready!
