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:
Chicken Tofu Egg Drop Soup
Ingredients
- 1 chicken breast
- 5-6 mushrooms (thinly sliced)
- 1 large carrot ( julienned)
- 1/2 large sweet bell pepper (thinly sliced)
- 1 block tofu (Firm or Medium-firm) cut into preferred size {Do not use soft tofu}
- 2 eggs (whisked)
- 1/2 tablespoon minced ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons soya sauce
- 1 teaspoon salt
- 2 teaspoons white pepper powder
- 3 tablespoons vinegar
- 1 teaspoon sesame oil
- 1 green onion- finely chopped (only the green part)
- 3-4 tablespoons cilantro (finely chopped)
Instructions
Step 1: Prepare the chicken stock
- To 1 chicken breast add 5 cups water and boil until about 3 cups of stock is left. Remove chicken, shred it and keep aside. Reserve the stock.
Step 2: Prepare bowl#1
- Combine cornstarch,water, soya sauce and salt.
Step 3: Prepare bowl#2
- Combine white pepper and vinegar.
Step 4:
- In a large wok/pot on medium high heat, add the minced ginger (do not add oil) and saute for 5 seconds only.
- Add in the mushrooms, carrots, bell peppers and the 3 cups of chicken stock (prepared in Step 1). Cover and let it come to a boil.
- Add in the shredded chicken and tofu. Give it one gentle stir (so that the tofu does not break). Cover and let it come to a boil again.
- We will be adding the contents of bowl#1 to the boiling stock. BUT make sure to STIR THE BOWL CONTENTS WELL (since the cornstarch can settle down) and then while STIRRING THE STOCK SLOWLY ADD the cornflour mixture.
- Next DRIZZLE the whisked eggs to the stock and DON’T STIR for 15 seconds. Then stir gently once. This will create nice egg ribbons in the soup.
- Let the soup cook for 15-20 seconds only.
- Then add contents of bowl#2 and turn off the heat.
- Finally add sesame oil.
- Taste and adjust salt if needed.
- Garnish with finely chopped green onions and cilantro (optional).
- Serve hot.
- Optionally you can add chili oil or any hot sauce according to your taste preference.
Notes
- Make sure to prep everything because this soup comes together very fast.
- Use only firm, medium firm or extra firm tofu.
- Do not add white pepper powder directly to the soup. Mixing it in vinegar prevents clumping.
- Back pepper is not used in this recipe. The heat of this soup comes from the white pepper.
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