Hearty & Quick Breakfast: Silken Tofu and Crab Stick Soup
Easy Silken Tofu and Crab Stick Soup
Here’s a simple yet satisfying silken tofu soup recipe perfect for a quick and hearty breakfast. You can prepare it the night before and simply reheat it in the morning for a delicious meal in minutes. Let’s get started!
Ingredients- 1 packet silken tofu
- 2 large eggs
- 1 broth cube (e.g., anchovy or vegetable)
- 2 sticks imitation crab meat (surimi)
- 7 cm spring onion (scallion)
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1/2 Tbsp minced garlic
- 1 Tbsp mentsuyu (Japanese seasoned soy sauce) or soy sauce
- 1/2 Tbsp fish sauce or anchovy sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, shred the imitation crab sticks lengthwise into bite-sized pieces. Finely chop the spring onion. In a small bowl, whisk together the cornstarch and 2 Tbsp of water to create a slurry for thickening. Lightly beat the 2 eggs in another bowl, removing the stringy bits for a smoother texture.
Step 2
In a pot, bring 350ml of water to a boil. Add the broth cube and stir until dissolved. Once the broth is boiling, add the shredded imitation crab, silken tofu (gently break it apart if needed), and chopped spring onion. Bring it back to a boil.
Step 3
As the soup comes to a boil again, stir in the minced garlic and mentsuyu. The mentsuyu adds a wonderful depth of flavor and seasoning to the soup.
Step 4
Taste the soup and adjust the seasoning if necessary by adding the fish sauce. Now, slowly drizzle the beaten eggs into the simmering soup in a circular motion. This will create delicate ribbons of cooked egg.
Step 5
Gradually add the cornstarch slurry, a tablespoon at a time, while stirring continuously, until the soup reaches your desired thickness. Be careful not to add too much at once, as it can make the soup too thick. Once the soup has thickened, turn off the heat. Finish with a pinch of black pepper, and your delicious Silken Tofu and Crab Stick Soup is ready to enjoy!
