When we were young my mom would go and get Chinese take-out from a local restaurant in Anaheim when we were feeling under the weather. There was something about good Asian food that really made us feel better. I remember enjoying Egg Foo Young, Moo Shu Pork and one of our favorites – Egg Drop Soup. Egg Drop Soup is a brothy mixture of stock fortified with a thin drizzle of freshly whisked eggs.
Preparing Egg Drop Soup at home is super simple using just a few pantry ingredients. In this recipe for Egg Drop Soup with Soft Tofu, I begin with stock-in-a-box and add a knob of fresh ginger and a few spoonfuls of miso. Then, I drizzle in eggs and stir with a fork and ladle the soup over soft tofu in bowls. The flavors are mildly delightful and the textures are soft and creamy – just like I remember it.
I love to make a batch of this soup when anyone in my family isn’t feeling so great, or when I am craving some delicious Chinese food. This soup really hits the spot on cooler evenings or for lunch too.
1 quart chicken stock
1-inch piece of fresh ginger, peeled
2 tablespoons white miso
1/4 coconut aminos or 2 tablespoons soy sauce
1 tablespoon + 1 teaspoon cornstarch
1/2 teaspoon salt
7 ounces soft tofu
2 scallions, sliced
1. In a large pot over medium heat, add stock, ginger, miso and coconut aminos. Whisk mixture and cook until simmering. In a small bowl, whisk 1 tablespoon cornstarch with 1/4 cup water. Drizzle cornstarch mixture into hot broth and whisk until smooth.
2. In a small bowl, whisk eggs with 1 teaspoon cornstarch. Drizzle eggs into hot broth and stir with a fork. Continue to stir for 1 minute. Season with 1/2 teaspoon of salt and stir.
3. Slice tofu into cubes and place in the bottom of each bowl. Ladle soup over tofu and sprinkle the top of bowls with scallions. Enjoy!