Light and silky! Tofu Egg Drop Soup
Light and silky!Tofu Egg Drop Soup
4.1
(193 reviews)Time
Here’s a comforting soup with soft, fluffy egg ribbons and a gentle thickness. Crumbled tofu and the lightly thickened broth make it warm and soothing. It’s perfect for days when you don’t have much appetite or for a late-night snack.
Calories
142kcal
Carbs
5.7g
Fat
7.9g
Protein
10.7g
Net Carbs
5.4g
Sodium
628.8mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- beaten egg2
- silken tofu½ block (150 g)
☆Soup
- water400 ml
- Japanese granulated dashi⅓ teaspoon
- salt⅓ teaspoon
- soy sauce½ teaspoon
Potato starch slurry
- potato starch1 tablespoon
- water1 tablespoon
For finishing
- mitsuba (Japanese parsley)a pinch
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Cut the mitsuba into 3/4-inch (2 cm) pieces.
2
Add the soup ingredients to a pot and heat over medium heat. Once it begins to simmer, crumble in the tofu. Cover and simmer over low heat for about 2 minutes.
3
Add the potato starch slurry and stir until slightly thickened. Once it begins to simmer, hold a pair of chopsticks over the pot and slowly drizzle in the beaten egg along them in a circular motion. Cook until the egg sets, then turn off the heat.
4
Serve in bowls and sprinkle with the mitsuba.
