Chicken Tofu Egg Drop Soup

This chicken tofu egg drop soup is the perfect comfort meal to make when you’re feeling under the weather or simply in need of some coziness. Inspired by the classic Chinese hot and sour soup, this soup is loaded with proteins that it can be served as a main dish for a light dinner.

Ingredients for Chicken Tofu Egg Drop Soup

This recipe comes together very quickly so make sure that you prepare all the ingredients. Let’s have a look at some of the ingredients:

• Broth: We will prepare the broth using chicken breast (you can use thigh too), then take the chicken out, shred it and return it back to the broth.  
• Mushrooms: use whatever mushrooms are available– shiitake mushrooms, baby bella or even button mushrooms.
• Tofu: cut it in your desired shape and size. Make sure to use firm tofu or medium firm tofu. Do not use soft tofu, otherwise it will disintegrate when stirred.
• Eggs: we will whisk and drizzle onto the soup to make those lovely egg ribbons.
• Cornstarch: To thicken the broth.
• Sesame oil: An essential flavor in the soup, which we will drizzle at the very end.
• Pepper: For this soup, black pepper is not used. Instead, we will be using white pepper which has a different and much stronger flavor than black pepper. Also, the white pepper is not added directly into the broth because it will clump. Instead, it will be mixed with vinegar and added to the broth at the end of the cooking.

Adding vinegar and white pepper at the end of cooking is very important. Otherwise, the vinegar will evaporate, and the white pepper will release a bitter taste if heated for too long.

Serving Suggestion

• Serve it as is.
• If you like it extra hot, add in hot sauce or chili oil.
• If you like it extra sour, add in more vinegar. 

If there are any leftovers, store in an airtight container in the fridge for 3-4 days.

Check out my other soup recipes:

Tomato Soup

Butternut Squash Soup