Smashed Tofu Egg Drop Soup
Adding firm tofu to a classic Chinese egg drop soup makes for a healthier and more filling soup. This soup is sure to become your favorite version of egg drop soup.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups chicken stock
- 2 tablespoon oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 firm tofu, drained and mashed/crumbled with a fork
- 1/2 - 1 teaspoon salt, or to taste
- 1/4 - 1/2 teaspoon ground pepper, or to taste
- 2 tablespoons Shaoxing wine (optional)
- cornstarch slurry (3 tablespoon cornstarch + 4 tablespoon water, mixed well)
- 2 eggs, lightly beaten
- 2 scallions, thinly sliced
- sesame oil
Instructions
- 1
Bring chicken stock to a boil in a soup pot.
- 2
Meanwhile, heat oil in a frying pan over medium high heat and sauté garlic and ginger until fragrant. Add this to the chicken stock.
- 3
Add mashed/crumbled tofu to the chicken stock and season with salt and pepper. Adjust taste as needed.
- 4
(Optional) Add Shaoxing wine, if using.
- 5
To thicken the soup, add corn starch slurry to the pot and stir for 2 minutes until the soup is thicken. Turn off heat.
- 6
Pour the egg into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.
- 7
Serve with thinly sliced scallions and a couple drops of sesame oil per serving.