Soft and Hearty Tofu and Egg Soup
How to Make a Delicious Tofu and Egg Soup for Busy Mornings
Is your stomach often upset? The answer lies in your breakfast. Start your day comfortably with a bowl of this soothing Tofu and Egg Soup. It’s mild and flavorful, perfect for any time.
Ingredients- 2 large eggs
- 150g firm tofu
- 1/4 bunch green onion (scallion)
- 2 dried anchovies (for broth)
- 1 piece dried kelp (about 5×5 cm)
- 1.5 Tbsp soy sauce for soup (guk-ganjang)
- 2 tsp salt (or to taste)
- 2 tsp black pepper (or to taste)
Cooking Instructions
Step 1
First, prepare a clear and refreshing broth using anchovies and kelp. In a pot, combine 750mL of water, 2 dried anchovies, and 1 piece of dried kelp. Bring to a boil, then reduce heat and simmer. Once boiling, remove the anchovies and kelp. Carefully ladle 600mL of the clear broth into a separate, clean pot. (Be sure to remove any small bits of anchovy or kelp to keep the broth pristine, as this is key to its clean flavor!)
Step 2
Pour the 2 beaten eggs into the clear broth. Add 1.5 Tbsp of soy sauce for soup and bring to a simmer. Once the soup begins to gently boil, it’s time to season. Add 2 tsp of salt and 2 tsp of black pepper. Taste and adjust the seasoning as needed. If it’s too bland, add a little more salt or soy sauce for soup.
Step 3
When the egg is cooked into soft curds, add the 150g of tofu (cut into bite-sized pieces) and the chopped green onion. Let it simmer for another minute. Avoid boiling for too long, as the tofu might break apart. The subtle aroma of the green onion and the soft texture of the tofu create a wonderful combination.
Step 4
And there you have it – a delicious Tofu and Egg Soup! Ladle the warm soup into individual bowls. The tender egg and mild tofu make this a perfect light meal or a comforting dish when you need something gentle.
