Tofu and Egg Soup recipe - ingredients, nutrition and when to eat it
This simple soup combines soft tofu and tender, curdled egg in a clear broth. Light and warming, it’s a good fit for a busy morning or an easy home-cooked meal.
Soups & stews · 15 minutes to cook
Tips: Don’t stir right after adding the egg, so it forms soft, fluffy curds.
Tips: For a milder broth, use more water, then adjust the seasoning a little at a time at the end.
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Ingredients (1 serving)
- Tofu — 100 g
- Egg — 1 pc
- Water — 400 ml
- Dashi stock — 1 cup
- Soy sauce — 1 tsp
- Scallion — 1 Tbsp
- Salt — 0.5 g
- White pepper — 0.1 g