Egg Drop Soup with Tofu and Green Onions

Instructions

1. 1Pour the 6 cups of chicken broth into a large heavy-bottomed pot and bring it to a simmer over medium-high heat. This should take about 5-7 minutes. You will see small bubbles forming around the edges of the pot.
2. 2While the broth is heating, cut the 1 block of tofu into 1.27 cm cubes.
3. 3In a small bowl, whisk together the 1 tbsp of cornstarch with 2 tablespoons of water until smooth. This mixture is called a slurry.
4. 4In another small bowl, whisk the 2 eggs until the yolks and whites are completely combined.
5. 5Once the chicken broth is simmering, slowly stir in the cornstarch slurry. Continue to stir gently for about 1 minute until the broth slightly thickens. This will help create the silky ribbons of egg.
6. 6Gently add the tofu cubes to the simmering broth. Let them cook for 2-3 minutes to warm through.
7. 7Slowly drizzle the whisked eggs into the soup in a thin stream while stirring the soup gently in one direction with a fork or chopsticks. The egg will cook into thin ribbons. Continue stirring for about 30 seconds until the egg is cooked through and forms ribbons.
8. 8Stir in the 1 tbsp of soy sauce and the 1 tsp of sesame oil.
9. 9Divide the soup among 4 bowls. Garnish each bowl with the 2 tbsp of chopped green onions and sprinkle with the 1/4 tsp of white pepper.
10. 10Serve the soup hot immediately.

Related Guides