Super Simple Tofu and Egg Soup: A Hearty Breakfast Ready in Under 10 Minutes
Delicious Breakfast Meal with Silken Tofu and Eggs, Ready in Less Than 10 Minutes
Busy mornings can be a challenge, but this recipe makes a delicious breakfast a breeze with just silken tofu and eggs. It’s incredibly simple to make and uses minimal ingredients, making it perfect for a quick and healthy start to your day. Highly recommended for a diet-friendly meal, it’s also fantastic served with a savory seasoned soy sauce over rice. Enjoy a comforting and nutritious breakfast that fuels you up!
Ingredients
- 1 pack (350g) Silken Tofu
- 2 Large Eggs
- 300ml Water
- 1/3 Scallion (Green Onion)
- 1 tsp Tuna Extract (or Fish Sauce)
- Pinch of Sea Salt (or Roasted Salt)
Cooking Instructions
Step 1
Begin by thinly slicing the scallion. This aromatic ingredient will add a lovely freshness and subtle oniony flavor to your soup. Set aside once sliced.
Step 2
In a pot, combine the silken tofu (350g) and 300ml of water. Bring to a boil over medium heat. Once boiling, stir in 1 teaspoon of tuna extract for a boost of savory flavor. If you don’t have tuna extract, a dash of soy sauce or fish sauce can be used as a substitute.
Step 3
While the soup is heating, prepare the egg mixture. In a small bowl, crack the 2 eggs and add a pinch of sea salt. Whisk gently until the yolks and whites are just combined. Slowly drizzle the whisked egg into the simmering soup, stirring gently to create delicate ribbons of cooked egg.
Step 4
Taste the broth and adjust the seasoning with a pinch more sea salt if needed. Carefully cut the silken tofu into bite-sized pieces (about 2-3 cm) directly in the pot using a spoon or spatula. Be gentle to avoid breaking the delicate tofu.
Step 5
Add the sliced scallions to the soup. Cover the pot with a lid and let it steam for about 1 minute. This will slightly soften the scallions while preserving their fresh flavor and slight crunch. Your quick and nourishing Tofu and Egg Soup is now ready to be enjoyed!
