Silken Tofu and Egg Soup: A Quick and Hearty Breakfast Recipe
How to Make Simple and Delicious Silken Tofu and Egg Soup
Today, I made a super simple silken tofu and egg soup for breakfast. It’s a wonderfully quick and satisfying dish that will fill your stomach even without rice, perfect for a hearty morning meal. This recipe is incredibly easy and a great way to start your day!
Main Ingredients
- 1 pack silken tofu (for a smooth texture)
- 2 fresh eggs
- 1 cup scallions, chopped
- 0.5 Tbsp minced garlic
- 0.5 Tbsp salted fermented shrimp (for umami)
- 1 Korean chili pepper (optional, for a spicy kick)
- 2 cups anchovy broth (for a deep flavor)
- 1 pinch salt (for seasoning)
- A dash of black pepper
Cooking Instructions
Step 1
Prepare all your ingredients before you begin cooking. You’ll need 1 pack of silken tofu, 2 eggs, chopped scallions, minced garlic, salted fermented shrimp, a Korean chili pepper (if using), and 2 cups of anchovy broth.
Step 2
Carefully remove the silken tofu from its packaging and cut it into large, bite-sized pieces (about 2-3 cm). Place the tofu gently into a pot. It’s important to handle the silken tofu delicately to maintain its soft texture.
Step 3
Pour the 2 cups of anchovy broth into the pot with the tofu. While you can substitute with rice water or plain water, using anchovy broth will give the soup a much richer and deeper flavor.
Step 4
Now, add 0.5 Tbsp of minced garlic and 0.5 Tbsp of salted fermented shrimp to the pot to season the soup. If you enjoy a bit of heat, finely chop and add 1 Korean chili pepper as well. Salted fermented shrimp adds a wonderful savory depth to the broth.
Step 5
If you prefer not to have any spice, you can easily omit the Korean chili pepper. Feel free to adjust it to your liking for a perfectly tailored taste.
Step 6
Place the pot over medium heat. Once the broth starts to boil vigorously, slowly drizzle in the beaten eggs in a circular motion around the edges of the pot. Gently stir the soup from the bottom to prevent the eggs from clumping and to ensure they cook evenly. Be careful not to let it stick to the bottom of the pot.
Step 7
As the egg starts to form soft curds, add the chopped scallions generously. The fragrant scallions will mingle with the broth, enhancing the overall flavor beautifully.
Step 8
Simmer for another moment to allow all the flavors to meld together. Taste the soup and adjust the seasoning with a pinch of salt if needed. Finish with a light sprinkle of black pepper for aroma. Your delicious silken tofu and egg soup is now ready! Enjoy it while it’s warm.
