Sunday, November 14, 2010

Egg Drop Soup with Tofu

We usually have egg drop soup at restaurants so I thought of trying it.  Everybody loves it.  The egg drops are a little on the thicker side but that is due to not whisking the eggs quickly enough when I poured it in the pan.


4 cups Chicken Stock or Water
3 Large Eggs, beaten with a pinch of sea salt and white pepper
1 to 2 Scallions, sliced
Tofu sliced into serving sizes
Sea Salt
Freshly Ground White Pepper
Roasted Sesame Oil (optional)


1. Bring Tofu with the chicken stock to a rolling boil. Slowly stream the egg into the stock and whisking  quickly with a fork to form fine shreds. Season the soup with sea salt.

2. To serve, top with chopped scallions, pepper and drizzle with sesame oil, if desired. Serve immediately.

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