Egg drop tofu soup. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. Egg drop soup recipe 蛋花汤 is the easiest Chinese soup recipe to prepare. Chinese restaurants usually have high-quality soup stock as the base of the soup. (Check our Miso soup with tofu here).
As this soup is made by tomato, tofu and eggs, the taste is very light, without any intensive flavours, yet very healthy of course.
If you still want to entertain your taste buds, you might like to use good quality, flavourful stock.
The egg drop is an interesting point of enjoying this soup.
You can have Egg drop tofu soup using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Egg drop tofu soup
- You need 4 of eggs.
- It's 1 cup of tofu ,cubed.
- Prepare 1/2 cup of mushrooms, sliced.
- Prepare 1/4 cup of bean sprouts (optional).
- It's 6 cups of vegetable or chicken stock.
- You need 2 tbsp of miso.
- It's 1 tbsp of soy sauce.
- Prepare 8 of peppercorns.
- You need 4-6 of cloves.
- You need 2 of star anise.
- Prepare 1 of cinnamon stick.
- Prepare 1 1/2 inch of ginger sliced.
- Prepare of salt.
- You need of chopped spring onions to garnish.
Even though egg drop soup is served at many Chinese restaurants, it wasn't something my family ordered when we went out to eat. Our version usually contained corn kernels and sometimes ground pork, but I've also had it with pieces of soft tofu and have seen recipes that add winter melon or even. Since it's approaching winter in Minnesota, I have been cooking lots of comfort food, like soup and stew to ward of the cold. And if you need something hot and delicious and super quick to prepare, then you will be glad to have this smashed tofu egg drop soup in your arsenal.
Egg drop tofu soup instructions
- Boil chicken or vegetable stock, add ginger, cinnamon stick, miso paste in a deep pan. In a tea strainer, place star anise, peppercorns and cloves and add to the pan..
- Add soy sauce and tofu and bean sprouts and simmer for 5 mins on medium heat.
- This step is optional: Add 2 Tbsp of corn flour with little water and add to pan for thickening and mix well for 2 mins..
- In a bowl, crack the eggs and whisk with fork. Using fork, pour the eggs to the pan like long ribbons. Simmer for 3 mins and turn off the stove.
- Transfer the soup in a bowl and garnish with spring onions and enjoy!!!.
All you need is some chicken. Egg drop soup was always her first choice. You don't need to add tons of spices like star anise and cloves because it overpowers the delicate egg flavor. The name "Egg Drop" comes from how the soup is made—dropping raw egg into hot soup. It doesn't take a genius to figure that out.