Egg Drop Soup with Tofu

Name: Egg Drop Soup with Tofu
Cuisine: singapore
Ingredients: 2 cups Chicken broth (low sodium); 100 g Soft tofu, diced; 2 Eggs; 2 tbsp Green onions, thinly sliced; 1 tsp Sesame oil; 1 tbsp Soy sauce (low sodium); 1 tsp Cornstarch; 1 tbsp Water; 1 tsp Ginger, grated; to taste Salt

A recipe from singapore.

🇸🇬 singaporeGym FoodLow CarbHigh Protein

Nutrition (per serving)

330Calories

26 gProtein

12 gCarbs

15 gFat

3 gSugar

1300 mgSalt

Ingredients

2 cups Chicken broth (low sodium)
100 g Soft tofu, diced
2 Eggs
2 tbsp Green onions, thinly sliced
1 tsp Sesame oil
1 tbsp Soy sauce (low sodium)
1 tsp Cornstarch
1 tbsp Water
1 tsp Ginger, grated
to taste Salt

Method

In a medium saucepan, bring the low-sodium chicken broth to a gentle boil over medium heat. Add the grated ginger and let the broth simmer for 2 minutes to infuse the flavor.
While the broth simmers, whisk the eggs in a small bowl until the yolk and whites are fully blended. Prepare a slurry by mixing the cornstarch with 1 tablespoon of water, stirring until smooth. Add the slurry to the saucepan and stir continuously for 30 seconds, allowing the broth to thicken slightly into a light custard base. The mixture should be glossy and silky.
Reduce the heat to low and stir in the diced tofu, soy sauce, and sesame oil. Let the soup simmer for an additional 2 minutes, ensuring the tofu warms through without breaking apart. Taste and adjust salt if necessary.
Slowly drizzle the whisked eggs into the simmering soup in a thin stream, stirring gently clockwise with a fork or chopsticks to create delicate egg ribbons that swirl through the broth. Continue to stir for 30 seconds after each addition until the eggs are fully cooked and the ribbons are visible. The soup should be clear with visible strands of egg.
Remove the saucepan from heat and ladle the soup into bowls. Garnish each serving with a sprinkle of sliced green onions, adding a fresh, crisp contrast to the warm broth. Serve immediately, as the soup is best enjoyed hot.