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Chicken Tofu Egg Drop Soup

Falak
Print Recipe
Course Appetizer, Side Dish, Soup
Cuisine Chinese
Servings 6 servings

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.