Silken Tofu and Egg Drop Soup: A Hearty and Nutritious Breakfast
Silken Tofu and Egg Drop Soup. Nutritious and satisfying for breakfast.
This Silken Tofu and Egg Drop Soup is a hearty meal when you don’t have time for breakfast. It’s perfect for a quick, filling, and nourishing start to your day.
Main Ingredients- 1kg Silken Tofu (for a smooth texture)
- 4 Large Eggs
- 1 Korean Green Chili Pepper (optional, for a hint of spice)
- 1/2 Stalk Green Onion (use both white and green parts)
- 1 Tbsp Fermented Salted Shrimp (for umami depth)
- 1 Tbsp Anchovy Sauce (for clean, savory flavor)
- Salt to taste (adjust according to preference)
- 1 tsp Cooking Wine or Mirin (to remove egg odor)
- 1 tsp Salt (for seasoning the egg mixture)
Broth Ingredients- 6-7 Dried Anchovies (for broth, heads and guts removed)
- 1 piece Dried Seaweed (Kombu), 10×10 cm
- 800ml Water (approx. 4 cups)
- 6-7 Dried Anchovies (for broth, heads and guts removed)
- 1 piece Dried Seaweed (Kombu), 10×10 cm
- 800ml Water (approx. 4 cups)
Cooking Instructions
Step 1
First, drain the silken tofu by placing it in a sieve. This helps to create a clearer broth with the right consistency. Let it drain for about 5-10 minutes.
Step 2
In a bowl, crack the 4 eggs. Add 1 teaspoon of cooking wine (or mirin) and 1 teaspoon of salt. Whisk gently until well combined, being careful not to create too much foam. This ensures a tender texture for the egg.
Step 3
In a pot, combine 800ml of water, the dried anchovies (with heads and guts removed), and the piece of dried seaweed. Bring to a boil. Once boiling, immediately remove the seaweed and continue to boil the anchovies for another 5-7 minutes to extract their flavor. Be careful not to over-boil the anchovies, as this can make the broth bitter.
Step 4
Finely chop the Korean green chili pepper, removing the seeds if you prefer less heat. Slice the green onion into thin rounds, using both the white and green parts. You can add more chili pepper if you enjoy a spicier soup.
Step 5
Once the broth is ready, remove the anchovies and seaweed. Add the drained silken tofu (you can break it up gently or keep it in larger pieces) to the pot. Stir in 1 tablespoon of fermented salted shrimp and 1 tablespoon of anchovy sauce. Bring to a simmer over medium heat. These ingredients add a wonderful depth of flavor to the broth.
Step 6
When the soup starts to boil with the tofu, slowly pour the beaten egg mixture into the pot in a thin stream, preferably around the edges. Let the egg cook without stirring for a moment, or gently swirl with chopsticks to create delicate ribbons of egg. Allow it to simmer until the egg is fully cooked.
Step 7
Finally, add the chopped green onion and Korean green chili pepper. Let it simmer for another moment. Taste the soup and adjust the seasoning with salt if needed. Your delicious and comforting Silken Tofu and Egg Drop Soup is ready! Serve hot and enjoy.
