Egg Drop Soup with Tofu
Hot broth cooks beaten eggs in this simple starter soup.
Total cook time
- 1 tablespoon soy sauce,
- 1 tablespoon cornstarch,
- 4 cups chicken broth,
- ¼ teaspoon salt,
- ⅛ teaspoon gound white or black pepper,
- 8 ounces extra-firm tofu, cubed,
- 1 cup sliced scallions, divided,
- 3 eggs, beaten,
In a small bowl, stir together soy sauce and cornstarch until smooth. In a medium lidded pot, bring broth, salt and pepper to a boil. Slowly pour in soy sauce mixture; stir and reduce heat to a low boil. Stir in tofu and 1/2 cup scallions. Simmer for 2 minutes.
Slowly pour beaten eggs into soup in a thin stream while stirring in a circular motion. Garnish with the remaining 1/2 cup scallions. Serve immediately.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
© 2020 Albertsons Companies, Inc. All rights reserved.
Select Your StoreCancel
We found multiple stores for you. One could be your favorite while another might be a store near you, or one you browsed in the past. Since some offers vary by store, we want to make sure we're showing you the correct offers for your favorite store.
Why do I see this every time I visit?
If you visit the website and are not logged in, we automatically pick the store closest to you. If you try then log in and have a different store saved with your account, we will confirm which store you prefer. If you clear your browser cookies (or have software that automatically clear cookies) you may receive this each time you visit the site.
To keep this from happening
Select "Keep me signed in on this computer" when logging in or go to your browser's settings and update them to not clear cookies for this website.
Cart Content Notification
We've consolidated the items added to your cart from today with those added during a previous visit. Please review and confirm the items and quantities before checking out.Close