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Tofu Egg Drop Soup
By Namiko Hirasawa Chen · justonecookbook.com
Yield: 2
20 min
A delicate Japanese-style broth with silken tofu, thickened with cornstarch slurry and finished with a ribbon of beaten egg.
| prepBeat 1 large egg in a small bowl | ||||||
| prepWhisk cornstarch slurry in a separate bowl | ||||||
| 2 tsp toasted sesame oil | Sauté aromatics in oil | Add broth, season, simmer | Add tofu, return to simmer | Stir slurry, drizzle into soup to thicken | Drizzle beaten egg in spiral, rest 20–25 sec | Remove from heat, stir in green scallion, serve |
| white parts of 2 green onions/scallions, thinly sliced | ||||||
| 1 inch / 2.5 cm ginger, peeled and grated (2 tsp with juice) | ||||||
| 2 cups / 480 ml vegetable stock or broth | ||||||
| ¼ tsp Diamond Crystal kosher salt | ||||||
| ⅛ tsp freshly ground black pepper | ||||||
| ½ block / 7 oz / 200 g medium-firm tofu (momen dofu), cut into ½-inch / 1.3 cm cubes | ||||||
| 2 tsp potato starch or cornstarch | ||||||
| 1 Tbsp / 15 ml water | ||||||
| 1 large egg (50 g), beaten | ||||||
| green parts of 2 green onions/scallions, thinly sliced, plus white pepper powder (optional) for serving | ||||||
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