Tofu Egg Drop Soup

calendar_today Jul 7, 2024 person alex

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Cook Time

15 mins

Prep Time

20 mins

Servings

A delicious soupy dish with egg tofu and vegetables

1 Egg Tofu Roll, cut into around 2 cm thick rolls
Handful of finely chopped carrots (around 2 carrots)
Handful of mushrooms (Beech or Shimeji are good choices)
2 Eggs
- Whisk these and set them aside.
Potato Starch
- Create a slurry using 1/2 cup of cold water and 1 tablespoon of potato starch
Green onions
Some salt, pepper, and chicken bouillon
Sesame oil
2 cups water

In a large pan, heat oil on medium-high heat and fry the egg tofu until golden and crispy. Line a plate with paper towels and transfer the egg tofu here. Set aside.
In a large pot, bring 2 cups of water to a boil. If you prefer a thinner sauce, use 2 1/2 cups of water
Once the water is boiling, add in the carrots and mushrooms. Simmer for about 3 - 5 minutes.
Add salt, pepper and chicken bouillon to taste. You can skip this step if you prefer a lower sodium option.
Add the potato starch slurry to the pot and stir well. The sauce should thicken in around 30 secs.
Once thickened, whisk in the eggs on a medium heat. Wait 10 - 15 seconds until egg is fully cooked.
Turn off the heat, and fold in the egg tofu and green onions.
Add a bit of sesame oil and adjust seasoning to taste.
Enjoy! You can also add chili oil if you prefer a spicier version.