Egg Drop Soup with Tofu
Hot broth cooks beaten eggs in this simple starter soup.
- 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.