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Egg Drop Soup with Tofu Recipe

A light, protein-packed soup with silky egg ribbons and tender tofu in a savory broth—ready in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Soup
Cuisine: asian
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch optional, for thicker broth
  • 2 large eggs lightly beaten
  • 1 cup silken or soft tofu cut into small cubes
  • 2 green onions thinly sliced
  • ½ teaspoon white pepper or black pepper
  • Salt to taste

Method
 

  1. In a medium pot, bring the chicken or vegetable broth to a gentle boil. Stir in soy sauce and sesame oil. If you prefer a slightly thicker soup, whisk cornstarch with 2 tablespoons of water and stir it in.
  2. Add the tofu cubes carefully into the broth and let them simmer for 2–3 minutes.
  3. Reduce the heat to low. While gently stirring the broth in a circular motion, slowly drizzle in the beaten eggs. They will cook instantly, forming silky ribbons.
  4. Season with white pepper and adjust salt as needed.
  5. Garnish with sliced green onions and serve hot.

Notes

  • Beat the eggs well before adding for smooth ribbons.
  • Slowly drizzle eggs while stirring for the classic silky texture.
  • Use silken tofu for the best melt-in-your-mouth consistency.
  • Optional add-ins: mushrooms, corn, spinach, or chili oil for extra flavor.