Silken Tofu and Egg Soup: A Nutritious and Comforting Breakfast
Easy Breakfast Soup Recipe: How to Make Silken Tofu and Egg Soup
As we age, we often find that a breakfast meal without soup can feel dry and difficult to swallow. This simple Silken Tofu and Egg Soup is a perfect, hearty breakfast option for busy mornings. Made with soft silken tofu and fluffy eggs, it provides a filling and comforting meal even without rice. Let’s discover how to make this delightful soup.
Main Ingredients- 1 package (300-350g) silken tofu
- 3 large eggs
- 10cm segment of green onion (scallion)
- 1 Cheongyang chili pepper (optional, for a spicy kick)
- 1 Tbsp salted shrimp
Broth and Seasoning- 2 coin-shaped anchovy broth cubes (or 800ml anchovy-kelp broth)
- 800ml water (4 cups)
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (or Korean soup soy sauce)
- 2 pinches fine salt (adjust to taste)
- A pinch of black pepper
- 2 coin-shaped anchovy broth cubes (or 800ml anchovy-kelp broth)
- 800ml water (4 cups)
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (or Korean soup soy sauce)
- 2 pinches fine salt (adjust to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
Both silken tofu and eggs are excellent sources of protein. This Tofu and Egg Soup has a clear, mild broth that’s not overpowering, making it enjoyable for children and adults alike. On busy mornings when you don’t have time to prepare a full meal, a bowl of this soup can be a satisfying and complete breakfast.
Step 2
Instead of just using soup soy sauce or salt for seasoning, using salted shrimp adds a clean, refreshing umami flavor to the broth. It’s best to finely mince the salted shrimp so it dissolves easily into the soup.
Step 3
First, thinly slice the green onion and thinly slice the Cheongyang chili pepper diagonally. If you prefer less heat, feel free to omit the chili pepper. Finely mince the salted shrimp to ensure it blends well into the broth.
Step 4
Cut the silken tofu into bite-sized pieces, about 1.5cm thick. Cutting it too thinly might cause it to break apart while cooking, so aim for a slightly thicker cut.
Step 5
In a pot, combine 800ml (4 cups) of water and 2 coin-shaped anchovy broth cubes. Bring to a boil over high heat. If you don’t have broth cubes, you can use 800ml of pre-made anchovy-kelp broth. Once boiling, remove the broth cube remnants or the broth pack.
Step 6
Crack the 3 eggs into a bowl. Remove the chalazae (the white stringy bits) and gently whisk them with a fork or chopsticks until just combined, avoiding creating too much foam. Over-whisking can make the broth cloudy.
Step 7
Once the broth is boiling, carefully add the sliced silken tofu, minced garlic, and minced salted shrimp. After adding the tofu, avoid stirring for 1-2 minutes to allow it to set slightly and prevent it from breaking apart.
Step 8
When the silken tofu is gently cooked, slowly pour the whisked egg mixture in a thin stream around the edges of the pot. Do not stir immediately; let the egg set and cook for about 30 seconds to 1 minute until it forms soft curds. This method helps create delicate egg ribbons rather than large, firm pieces.
Step 9
Taste the soup. If it needs more seasoning, add 1 Tbsp of tuna extract and 1-2 pinches of fine salt to adjust the flavor. Finally, add the sliced green onions and Cheongyang chili peppers and simmer for another moment, just until the vegetables are slightly softened. Avoid overcooking.
Step 10
Finish with a sprinkle of black pepper. Your delicious Silken Tofu and Egg Soup is ready! On mornings when you lack appetite, this soup alone is enough to provide a satisfying start to your day.
Step 11
On days when you’re not feeling your best, or if your throat feels scratchy after sleeping with a fan on, this soft and comforting Silken Tofu and Egg Soup is a perfect choice. It’s warm, easy on the stomach, and filling, making it ideal for cold weather or when you need a gentle meal.
