Tofu Egg Drop Soup

Name: Tofu Egg Drop Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: ½ block medium-firm tofu (momen dofu) ((7 oz, 200 g)); 1 large egg (50 g w/o shell); 2 g reen onions/scallions ((for the soup and garnish)); white pepper powder ((optional)); 1 inch ginger ((2 tsp grated)); 2 cups vegetable stock/broth ((or water + 2 tsp vegetable bouillon)); 2 tsp toasted sesame oil; ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 2 tsp potato starch or cornstarch ((for a slurry)); 1 Tbsp water ((for a slurry))

Tofu Egg Drop Soup is a cozy, nourishing bowl filled with tofu, egg ribbons, and fragrant ginger. It comes together in just 10 minutes—perfect for busy weeknights or when you’re craving something light and comforting.

⏱️ 10 menit 🔪 Persiapan: 5 menit 🔥 Masak: 5 menit 📊 Mudah ⭐ 5.0 (10) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

2 porsi

½ block medium-firm tofu (momen dofu) ((7 oz, 200 g))
1 large egg (50 g w/o shell)
2 g reen onions/scallions ((for the soup and garnish))
white pepper powder ((optional))
1 inch ginger ((2 tsp grated))
2 cups vegetable stock/broth ((or water + 2 tsp vegetable bouillon))
2 tsp toasted sesame oil
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
2 tsp potato starch or cornstarch ((for a slurry))
1 Tbsp water ((for a slurry))

Langkah-langkah

Gather all the ingredients.
Cut 2 green onions/scallions into thin diagonal slices, keeping the white and green parts separate.
Peel and grate 1 inch ginger and measure 2 tsp grated ginger with juice.
Cut ½ block medium-firm tofu (momen dofu) into ½-inch (1.3 cm) cubes. Slice it on the cutting board or see how I cut tofu in the palm of my hand in my Japanese Cutting Techniques tutorial.
Beat 1 large egg (50 g w/o shell) in a small bowl. Whisk 2 tsp potato starch or cornstarch with 1 Tbsp water in a separate bowl to make a slurry.
Heat a pot or saucepan over medium heat. When it's hot, add 2 tsp toasted sesame oil to heat. Add the white part of the green onion and the grated ginger to the hot oil.
Sauté with a wooden spatula until fragrant. Add 2 cups vegetable stock/broth.
Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper and heat to a simmer.
Add the tofu and bring the soup back up to a gentle simmer (you'll see small bubbles appear around the edges).
Give the slurry a final stir, then drizzle it into the soup. Stir to thicken. Keeping a gentle simmer, slowly drizzle a thin stream of beaten egg in a spiral pattern around the soup pot (don‘t pour it in just one area). I place my cooking chopsticks at the edge of the bowl to guide the egg.
Let the egg sit for 20–25 seconds without stirring. Then, remove the saucepan from the heat. Stir in half of the green part of the green onion.
Pour the soup into miso soup bowls. Garnish with more green onion and serve warm. Sprinkle a dash of white pepper powder at the table.
Keep the leftovers in an airtight container for up to 3 days. Reheat until warm, but do not let the soup boil.