Light and silky! Tofu Egg Drop Soup
Light and silky!Tofu Egg Drop Soup
4.1
(195 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.
Reviews
4.1
(195 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
The seasoning was a bit mild when I followed the recipe exactly, so I added a little extra salt to taste as I checked the flavor. One egg was just the right amount. It seemed to turn out really well—my husband wanted seconds, so next time I think I’ll make a bigger batch.
🇯🇵 User from Japan
I felt it might be a little mild, so I added just a bit of soy sauce and Japanese-style dashi. My first reaction after tasting it was, “It’s like chawanmushi!” Fluffy and silky, it was irresistible. I didn’t have mitsuba, so I put a little dried wakame seaweed in the bowl before pouring it in. It was delicious.
🇯🇵 User from Japan
I thought it might be a little lightly seasoned if made exactly as written. I added more soy sauce while tasting it.
🇯🇵 User from Japan
I had some wakame left over, so I added it, but its distinctive flavor—or maybe the dashi-like taste it gave off—didn’t turn out very well. So I increased the salt and soy sauce a little more than the recipe called for, and it tasted much better! I think it would also be delicious with some sesame oil if you want to give it a Chinese-style flavor.
🇯🇵 User from Japan
It had a gentle flavor and was delicious. I think this light, refreshing soup is just right with rich, greasy meals.
🇯🇵 User from Japan
A gentle, mild flavor. I left out the mitsuba, and it felt like a bit much for two servings.
🇯🇵 User from Japan
It was easy and turned out great. I’d definitely like to make it again.
🇯🇵 User from Japan
The crumbled tofu and the thick, silky egg sauce were absolutely delicious! I topped it with chopped green onion instead of mitsuba.
🇯🇵 User from Japan
I added some leftover vegetables to boost the nutrition, and it turned out delicious.
🇯🇵 User from Japan
Be careful not to add too much potato starch thinking, "It needs a little more thickness... a little more..." If you overdo it, the tofu will fall apart when you add the egg and stir, and it won’t look very appealing (speaking from experience). It’s enough when you think, "Maybe it’s not quite thickened yet?" It has an incredibly gentle flavor, so I think it’s great when you’re tired or want a late-night snack. Of course, it’s delicious anytime, too. In winter, a little ginger might be nice. The tofu and egg make it quite filling, so even with 400 ml of water, it was plenty for my family of four. My child doesn’t like mitsuba, so I sprinkled chopped green onion on top just before serving. The soy sauce I use is dark soy sauce, so the color tends to come out a bit darker.
