Silken Tofu and Egg Soup
Clear Tofu and Egg Soup Recipe – Simple Low-Salt Soup
This light and clear soup is perfect as a healthy meal replacement, similar to a comforting broth, or served alongside rice for a more substantial meal. Made without any spicy red paste, it offers a wonderfully clean and mild flavor. This simple recipe is ideal for a low-sodium diet, making it a great choice for those mindful of their health or looking for a gentle, easy-to-digest meal.
Main Ingredients- 1 package Silken Tofu (approx. 400g)
- 2 Fresh Eggs
Optional Ingredients- 1 head Enoki Mushrooms
- A pinch of Cheongyang chili peppers (for a hint of spice, if desired)
Broth Base- 3 sheets Dried Kelp (Kombu)
- 7-10 Dried Anchovies (for broth)
- 1 Liter Water (approx. 5 standard cups)
Seasoning- 1 Tablespoon Minced Garlic
- 1 Tablespoon Fish Sauce or Soy Sauce (for soup)
- Pinch of Salt (for adjusting flavor)
Measurements (Serves 2)
- 1 head Enoki Mushrooms
- A pinch of Cheongyang chili peppers (for a hint of spice, if desired)
Broth Base- 3 sheets Dried Kelp (Kombu)
- 7-10 Dried Anchovies (for broth)
- 1 Liter Water (approx. 5 standard cups)
Seasoning- 1 Tablespoon Minced Garlic
- 1 Tablespoon Fish Sauce or Soy Sauce (for soup)
- Pinch of Salt (for adjusting flavor)
Measurements (Serves 2)
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Fish Sauce or Soy Sauce (for soup)
- Pinch of Salt (for adjusting flavor)
Measurements (Serves 2)
Cooking Instructions
Step 1
Let’s start making this delicious and clear Tofu and Egg Soup! ♬♪
Step 2
First, to create a clean and rich flavor base, we’ll simmer a kelp and anchovy broth. (Using a pre-made broth pack can make this step even quicker.)
Step 3
In a pot, combine 1 liter of water (about 5 standard cups), 3 sheets of dried kelp, and 7-10 dried anchovies. Bring to a boil, then remove the kelp immediately. Reduce the heat and let it simmer for another 7-10 minutes to extract a flavorful broth.
Step 4
Trim the root end of the enoki mushrooms and separate them into 3 equal portions. Prepare them for the soup. (These are optional.)
Step 5
In a separate bowl, crack the 2 eggs and whisk them thoroughly until the yolks and whites are well combined and smooth.
Step 6
Gently break apart the silken tofu and add it to the simmering broth. Then, add the prepared enoki mushrooms and let everything simmer together. Be gentle to avoid breaking the tofu too much.
Step 7
Once the soup begins to boil again, slowly drizzle the beaten eggs into the pot in a circular motion. Allow the eggs to set slightly without stirring immediately.
Step 8
As the egg begins to form soft curds, gently swirl the soup with chopsticks or a spoon. Avoid vigorous stirring; we want delicate ribbons of egg, not scrambled bits.
Step 9
Skim off any foam or impurities that rise to the surface while simmering. This is an important step to keep the broth clear and ensure the best flavor.
Step 10
Now, it’s time to season. Add 1 tablespoon of minced garlic and 1 tablespoon of fish sauce or soy sauce. Taste the soup and adjust the seasoning. If it’s not salty enough, add a pinch of salt until it reaches your desired taste. Your delicious Tofu and Egg Soup is now complete!
Step 11
This finished Tofu and Egg Soup is wonderfully light and satisfying. It’s perfect for a low-sodium diet when seasoned mildly, and it’s hearty enough to serve as a light meal replacement for those on a diet. Enjoy your meal!
