Mom’s Recipe for Soft Tofu and Egg Soup
How to Make Simple Tofu Egg Soup: Easy Egg Soup Recipe Without Broth
Hello everyone! Today, I’m sharing my mom’s recipe for a comforting and delicious Tofu Egg Soup. This soup is known for its clear, refreshing broth and the delightful combination of fluffy eggs and soft tofu. It’s a wonderfully soothing dish, perfect for any meal. Let’s make this incredibly easy, broth-free version that’s packed with flavor and warmth!
Main Ingredients- 3 large eggs
- 1/2 block firm tofu (or silken tofu)
- 1/4 large green onion (scallion)
- 1 Korean chili pepper (optional, for a hint of spice)
- 1/2 red chili pepper (optional, for color)
Cooking Instructions
Step 1
First, let’s gather all the ingredients for our Tofu Egg Soup. We’ll need fresh eggs, soft tofu, fragrant green onions, and for a touch of heat and color, Korean chili peppers. For seasoning, we have fish sauce for a savory depth, soy sauce for soup base, and a pinch of salt to adjust the flavor. Anchovy broth provides a rich flavor, but rice water or plain water works wonderfully too.
Step 2
Prepare the broth. If you’re using anchovy-kelp broth, measure out about 4 cups. This will form the clear and refreshing base of our soup. If anchovy broth isn’t available, rice water or plain water can be used effectively.
Step 3
For a serving of two, I’ve prepared 3 eggs. Feel free to use more if you’re an egg lover! Crack the eggs into a clean bowl and whisk them well. Removing the chalazae (the white stringy bits) will result in a clearer soup.
Step 4
You can use silken tofu or firm tofu, depending on your preference. If using firm tofu, give it a thorough rinse under running water. Silken tofu will yield an even softer texture. Today, I’m using firm tofu since silken wasn’t available, but by mashing it, it blends beautifully into the soup. You can mash the tofu with your hands or finely chop it.
Step 5
Add the mashed tofu to the beaten eggs and mix them together gently. Ensure the tofu is evenly distributed without clumps.
Step 6
Finely chop the green onion. Remove the seeds from the chili peppers and mince them. Add the prepared vegetables to the bowl with the egg and tofu mixture and stir lightly. The chili peppers add a subtle warmth and aroma, cutting through any richness.
Step 7
Pour the prepared broth into a pot and bring it to a rolling boil. Once boiling, reduce the heat to medium-low and add the fish sauce. You can adjust the seasoning to your taste. If you’re not using broth, start with 2 Tbsp fish sauce, 1 Tbsp soy sauce for soup, and salt. If using broth, begin with 1 Tbsp fish sauce and 1 Tbsp soy sauce for soup, then adjust. Be mindful that using only soy sauce for soup can make the broth murky and the taste a bit dull.
Step 8
Now, carefully pour the egg, tofu, and vegetable mixture into the simmering broth. Pouring it slowly and in a circular motion using a spoon will help the egg cook beautifully.
Step 9
Gently stir the soup with a spatula or spoon to prevent anything from sticking to the bottom, and cook until the eggs are set and fluffy. Once the eggs start to form soft curds, turn off the heat. Taste the soup one last time and add a tiny bit more soy sauce for soup or salt if needed to reach your desired seasoning. Your warm and delicious Tofu Egg Soup is now ready to be enjoyed!
