Comforting Tofu Egg Drop Soup | Easy College Meals #easyrecipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Cut the green onions into thin diagonal slices, keeping the white and green parts apart.
2. Peel and grate the 1-inch ginger to get 2 tsp of grated ginger with its juice.
3. Cut the tofu into ½-inch (1.3 cm) cubes.
4. Beat the egg in a small bowl. In another bowl, whisk the potato starch or cornstarch with 1 Tbsp water to make a slurry.
5. Heat a pot over medium heat. Add the sesame oil, then the white part of the green onion and the grated ginger. Sauté with a wooden spatula until fragrant.
6. Add the vegetable stock, then season with the kosher salt and black pepper and bring to a simmer.
7. Add the tofu and return the soup to a gentle simmer until small bubbles appear around the edges.
8. Stir the slurry once more, then drizzle it into the soup and stir to thicken.
9. Keeping the soup at a gentle simmer, slowly drizzle the beaten egg in a spiral around the pot in a thin stream, not in one spot.
10. Let the egg sit for 20–25 seconds without stirring, then remove from the heat and stir in half of the green part of the green onion.
11. Pour into bowls, garnish with the remaining green onion, and serve warm with a dash of white pepper if desired. Store leftovers in an airtight container for up to 3 days and reheat until warm without boiling.

Summarized from Just One Cookbook's video. Watch it for the details.

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