Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I usually stick to the usual recipes I do like to try new ones once in a while and figured I'd share the new ones I've tried.
So I came across this recipe for Tofu Egg Drop Soup on Instagram a while back and thought I'd try it since both of us love tofu and it's really healthy too.
Egg Drop Soup is a fairly common Chinese soup of wispy beaten eggs in chicken broth. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup, thus the name.
This particular recipe calls for something more since it has tofu in it but it's actually pretty common in Chinese restaurants as well. Anyway, here are the ingredients in the recipe:
Here are the primary ingredients needed for this soup:
- eggs
- 2 tubes of egg tofu
- garlic
- corn starch
- chicken stock cube
These are optional ingredients that I used:
- carrots
- shiitake mushrooms
- white crab mushrooms
- enoki mushrooms
- spinach
- frozen broccoli
- 3 cups of rice
I was going to be cooking rice to go with the tofu egg drop soup and if you've seen my recipes before, I like to put in vegetables and mushrooms to cook along with my rice as well.
Step 1: Prepare all the vegetables and mushrooms. Chop carrots, shiitake and white crab mushrooms, spinach and separate the enoki mushrooms into small bunches.
Step 2: Wash rice and cook in rice cooker with 2/3 of the mushrooms and carrots along with some frozen broccoli.
Step 3: Slice the egg tofu into 3cm thick slices.
Step 4: Fry the tofu until golden, then set it aside.
Step 5: Saute garlic until fragrant.
Step 6: Add in water and the rest of the mushrooms, carrots and spinach. Once the water starts to boil, add in the chicken stock.
Step 7: While the vegetables are boiling, prepare the corn/potato starch slurry by mixing 1 tbsp corn starch with 2 tbsp of water. You can use however much you want just make sure to maintain the same ratio. But tbh you won't need that much since this is just to thicken the soup.
Step 8: Once the vegetables and mushrooms have boiled and well mixed with the chicken stock, slowly pour in the starch slurry until your desired thickness.
Step 9: Slowly pour the beaten eggs into the soup, stirring as you do.
Step 10: Then once the eggs are well mixed into the soup, add in the tofu.
Step 11: Mix the tofu into the soup and add a drizzle of sesame oil for extra flavour.
And then it's done!
The rice should now be cooked as well, and my rice always looks very healthy with lots of vegetables.
It was time to serve! Since the soup is pretty thick, it actually looked more like a gravy and we topped it on our rice so the soup would mix well with it.
It actually tasted really good! The chicken stock was full of flavour and blended well with the vegetables, mushrooms and tofu. The soup was the right consistency as well. You could either eat it straight or alongside some rice like us.
It was really good with rice though, and I think I might not have added enough water so it might be a little salty if just eaten by itself. But overall it was still really yummy, and a very healthy hearty dish!
If you're a vegetarian or want to try going vegetarian at least once a week like us, I highly recommend trying some tofu recipes like this! It's really yummy, healthy and easy to make too!
Thanks so much for reading!
To find out more about me, check out my intro post here!
