You’re currently using an older version of Internet Explorer, which may not display all the features of this site. Update your browser now for greater security, speed, and the best experience on this site. Please get Edge browser from here
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.
- Where's My Order?
- Contact Us
- Our Brands
- Mobile Apps
- Take Online Survey
- Sweepstakes Rules
- Fast Forward
- Gift Cards
- Shop Safeway
- Find Your Local Safeway
- Safeway Pharmacy
© 2020 Albertsons Companies, Inc. All rights reserved.
Have an Account?
Welcome Back! How would you like to continue?
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