Egg Drop Soup with Tofu

A quick and comforting egg drop soup with silken tofu, a hint of ginger, and a swirl of sesame oil.

Ingredients

• 6 cups Low Sodium Chicken Broth
• 1 package (12 oz), cubed Silken Tofu
• 3 large Eggs
• 1 tablespoon Cornstarch
• 2 tablespoons Cold Water
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 2, thinly sliced Green Onions
• 1 teaspoon, grated Fresh Ginger
• 1/4 teaspoon White Pepper

Instructions

1. In a pot, bring chicken broth to a gentle simmer over medium heat.
2. Gently add cubed silken tofu to the broth. Maintain the simmer.
3. In a small bowl, whisk together cornstarch and cold water to create a slurry. This prevents lumps.
4. Slowly drizzle the slurry into the simmering broth, stirring constantly until the soup slightly thickens. Avoid high heat to prevent the cornstarch from clumping.
5. Stir in grated ginger, soy sauce, and white pepper.
6. In a separate bowl, whisk eggs lightly. Slowly drizzle the whisked eggs into the simmering broth in a thin, steady stream while stirring gently in one direction to create delicate egg ribbons. Avoid over-stirring.
7. Remove from heat. Stir in sesame oil.
8. Garnish with sliced green onions and serve immediately. Serve hot.

Cuisine: Chinese

Suitability:

Prep Time: 7 mins

Cook Time: 12 mins

Serving Size: 3

Meal Type: dinner