Egg Drop Soup with Tofu and Spinach

Name: Egg Drop Soup with Tofu and Spinach
Cuisine: singapore
Ingredients: 4 cups Chicken broth (low sodium); 100g Silken tofu, cubed; 1 cup Fresh spinach, chopped; 2 large Eggs, beaten; 1 tsp Cornstarch; 1 tbsp Water; 2 tbsp Sliced green onions; 1 tsp Sesame oil; 1 tbsp Soy sauce (low sodium); 1/4 tsp Ground white pepper

A recipe from singapore.

🇸🇬 singaporeHigh ProteinLow CarbGym Food

Nutrition (per serving)

395Calories

28 gProtein

10 gCarbs

16 gFat

2 gSugar

1050 mgSalt

Ingredients

4 cups Chicken broth (low sodium)
100g Silken tofu, cubed
1 cup Fresh spinach, chopped
2 large Eggs, beaten
1 tsp Cornstarch
1 tbsp Water
2 tbsp Sliced green onions
1 tsp Sesame oil
1 tbsp Soy sauce (low sodium)
1/4 tsp Ground white pepper

Method

Bring 4 cups of low-sodium chicken broth to a rolling boil in a medium saucepan over high heat, ensuring the liquid reaches a consistent simmer.
In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry, whisking until smooth and free of lumps.
Stir the slurry into the boiling broth, allowing it to thicken slightly, and reduce the heat to medium-low, maintaining a gentle simmer.
Add cubed silken tofu and chopped spinach to the pot, cooking for 2 minutes until the spinach wilts and the tofu is heated through, but remains intact.
Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring the liquid in a clockwise direction with a fork, creating long, silky ribbons of cooked egg throughout the broth.
Season the soup with 1 tbsp low-sodium soy sauce, 1 tsp sesame oil, 1/4 tsp ground white pepper, and adjust salt if needed, then simmer for an additional minute to blend the flavors.
Remove the soup from heat, ladle into two bowls, and garnish with sliced green onions, ensuring each spoonful contains a balanced mix of protein, greens, and broth.
Serve immediately while hot for a comforting, high-protein, low-carb lunch option.