I’ve been wanting some egg drop soup as of late…and craving tofu too so I was like…Why don’t I just marry the two and voila…I made some yummilicious silken tofu egg drop soup. My husband loved it so much, he had two bowls…or maybe it was cause he was like hungry…anyway, it was eaten…
The good news about this soup is not only was it a piece of cake to make, it didn’t taste craptastic like that prenatal vitamin I took last night. That was pretty NOT cool.
* serves 4
32 ounces chicken broth, preferably homemade
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon kosher salt
1 pound silken tofu, cut into 1-inch cubes
1 egg, slightly beaten
tt black pepper
1 stalk scallions, chopped
Directions:
1. In a stockpot, add the chicken broth, soy sauce, sesame oil, and salt.
2. Bring to a boil and gently add the silken tofu.
3. Once the broth boils again, lightly whisk in the egg without breaking up the silken tofu.
4. Garnish with the scallions.