Warm and Fluffy 10-Minute Egg Drop Soup
Simple 10-Minute Egg Drop Soup Recipe: Perfect for Kids!
Introducing a magical egg drop soup recipe that can be ready in just 10 minutes, perfect for your busy life! It’s ideal as a soup for children or even as a mild broth when you’re feeling unwell. The clear, refreshing broth combined with tender egg and soft tofu makes it a universally loved, basic soup. You can achieve a deep and clean flavor with just a few ingredients, so be sure to try it!
Main Ingredients- 600ml Anchovy-Kelp Broth (or water)
- 2 fresh eggs
- 1/2 block soft tofu (approx. 150g)
- A little chopped green onion
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth, which forms the base of this delicious soup. In a pot, combine 700ml of water with a few dried anchovies and a piece of dried kelp. Simmer for about 10-15 minutes to extract a rich flavor. If making broth seems time-consuming, feel free to use store-bought broth or plain water. Once the broth is ready, remove the solids and keep the clear liquid.
Step 2
Pour 600ml of the prepared clear broth into a pot and bring it to a boil over medium heat. As the broth starts to simmer, crack 2 eggs into a separate bowl. Whisk them thoroughly with a fork or whisk until the yolks and whites are well combined and smooth.
Step 3
Once the broth is boiling again, slowly drizzle the beaten eggs into the pot along the edges. Avoid stirring immediately; let the eggs cook for about 20 seconds, then gently stir with chopsticks to create soft, shredded egg ribbons. Add 1/2 Tbsp of minced garlic for aroma and 1 Tbsp of soy sauce for soup to enhance the umami flavor, and mix well.
Step 4
Finally, add the tofu, cut into bite-sized cubes, and the finely chopped green onions. Let the soup simmer for another 1-2 minutes until the tofu is heated through. It’s best to use salt to adjust the final seasoning, as using too much soy sauce can make the soup broth look cloudy. Enjoy your clear and refreshing egg drop soup!
