Creamy Tofu & Tomato Egg Drop Delight
A vibrant and flavorful egg drop soup featuring silken tofu, bursting tomatoes, and a delicate egg drizzle. This recipe is quick, easy, and perfect for a light lunch or dinner.
Equipment Needed
- Large Pot
- Whisk
Ingredients
- 1.00 packageSilken Tofu(14 oz, drained and pressed)
- 2.00 mediumRoma Tomatoes(Diced)
- 3.00 cupsVegetable Broth(Low sodium preferred)
- 4.00 scallionsScallions(White and light green parts, thinly sliced)
- 1.00 inchGinger(Finely minced)
- 2.00 tablespoonsSoy Sauce(Low sodium preferred)
- 1.00 teaspoonSesame Oil(For added flavor)
- 1.00 tablespoonCornstarch(For thickening)
- 3.00 largeEggs(Lightly beaten)
Instructions
Heat a large pot over medium heat. Add a drizzle of sesame oil and sauté minced ginger for 30 seconds.
Estimated time: 2 minutes
Add diced tomatoes and cook for 2 minutes until softened.
Estimated time: 2 minutes
Pour in vegetable broth and bring to a simmer.
Estimated time: 1 minutes
Add tofu and soy sauce. Stir to combine.
Estimated time: 1 minutes
In a small bowl, whisk cornstarch with a little water to create a slurry.
Estimated time: 1 minutes
Gradually whisk the cornstarch slurry into the soup to thicken.
Estimated time: 2 minutes
Slowly drizzle in the beaten eggs, using a zigzag motion to create a beautiful egg drop effect.
Estimated time: 2 minutes
Cook until the eggs are set, about 1 minute.
Estimated time: 1 minutes
Stir in sliced scallions and serve immediately.
Estimated time: 1 minutes
Garnish with extra sesame seeds and chopped green onions for an extra touch of flavor and visual appeal.
Estimated time: 1 minutes