Silken Tofu and Egg Soup
Super Simple Silken Tofu and Egg Soup
Silken tofu is packed with moisture, which means while it might have fewer nutrients per unit compared to firm tofu, its wonderfully soft texture and distinct bean aroma make it a favorite for many. It’s perfect for when you’ve lost your appetite or as a gentle meal for the elderly due to its smooth consistency. Today, we’ll make a super simple silken tofu and egg soup. Enjoy this comforting dish that’s quick and easy to prepare!
Ingredients
- 1 block (200g) silken tofu
- 2 fresh eggs
- 700ml water
- 1 anchovy-kelp broth pack
- 1 Tbsp tuna extract (or fish sauce)
- Pinch of salt
- A little shredded red chili pepper
- 1/2 bunch green onions
Cooking Instructions
Step 1
Prepare half a block of silken tofu (about 200g). Carefully remove the packaging.
Step 2
To help the silken tofu hold its shape, drain excess water. Place the silken tofu in a sieve and gently press to drain. This prevents it from breaking apart too much while cooking and keeps its form. Cutting the tofu into 4 portions with a spoon will make it easier to handle in the pot. Let it drain for at least 30 minutes.
Step 3
Next, prepare the two eggs. Crack them into a bowl, remove the chalazae (the stringy bits), and whisk them gently. Be careful not to over-whisk.
Step 4
Now, let’s prepare the seasonings for the soup’s flavor. Measure out 1 tablespoon of tuna extract. If you don’t have tuna extract, anchovy extract or sand lance extract will work wonderfully to add umami. Lastly, have a pinch of salt ready to adjust the seasoning to your taste.
Step 5
Prepare the garnishes. Thinly slice the green onions on an angle and finely julienne the red chili pepper. If using frozen red chili, it’s best to use it directly without thawing.
Step 6
In a pot, bring 700ml of water to a boil. Add the anchovy-kelp broth pack and simmer for about 15 minutes to create a rich broth. Remove the broth pack, then add the prepared silken tofu to the pot.
Step 7
Once the broth comes back to a rolling boil, add 1 tablespoon of tuna extract and a pinch of salt to season. Tasting and adjusting the seasoning is key to getting the flavor just right.
Step 8
It’s time to add the whisked eggs to enrich the soup. Slightly lift the pot to create a bit of height, and then slowly drizzle the beaten eggs in a thin stream around the edges of the pot. It’s best to maintain a medium-low heat at this stage. Don’t stir immediately after adding the eggs! Wait a moment, and the eggs will cook into soft, fluffy ribbons, creating a beautiful pattern. Stirring right away can cause the egg to break into thin, messy strands.
Step 9
Once the egg has cooked into soft curds, add the julienned red chili pepper and the angled green onions. Simmer for another moment to finish.
Step 10
And there you have it – your super simple silken tofu and egg soup is complete! Enjoy this comforting and satisfying meal with a bowl of warm rice.
