Soft Tofu and Egg Soup with Crab Sticks
Super Simple Breakfast: Tender Crab Stick Tofu Egg Soup That Even Kids Love
While it’s not strictly an ‘only for breakfast’ dish, its incredibly soft and smooth texture makes it a perfect choice for a quick and comforting morning soup. It’s so easy to make, ideal for those rushed mornings or evenings!
Ingredients- 5 crab sticks
- 2 blocks of soft tofu
- 4 eggs
- 4 stalks of scallions (or green onions)
- 2 cups (500ml) of anchovy broth (or plain water)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy fish sauce (myeolchi-aekjeot)
Cooking Instructions
Step 1
First, finely chop the scallions. In a bowl, crack the eggs and whisk them together with the chopped scallions.
Step 2
Feel free to adjust the amount of crab sticks. If using 5 sticks, cut them into thirds, then gently shred them lengthwise with your fingers into thin strands. Place these shredded crab sticks directly into the pot you’ll be using for the soup.
Step 3
Once the shredded crab sticks are in the pot, carefully place the blocks of soft tofu on top.
Step 4
Gently mash the soft tofu with a spoon or spatula. Then, add the minced garlic (if using), soy sauce for soup, and anchovy fish sauce to season the soup.
Step 5
Pour in 2 cups (500ml) of anchovy broth or plain water. Cover the pot and bring it to a boil over medium heat.
Step 6
Once the soup begins to boil,
Step 7
Slowly drizzle the prepared scallion and egg mixture in a circular motion around the pot. Let it simmer without stirring for about 1 minute to allow the egg to set slightly.
Step 8
After 1 minute, gently stir the soup just a few times with a spoon. Avoid over-stirring to maintain the soup’s soft and delicate texture.
Step 9
When the egg appears cooked and fluffy, the soup is ready! Turn off the heat.
Step 10
When you have a poor appetite or don’t feel like chewing rice, this soft tofu and egg soup will be wonderfully comforting and easy to eat. Don’t skip your meals, especially breakfast!
