How to Prepare Appetizing Egg drop tofu soup

Egg drop tofu soup. The beauty of egg drop soup lies in the fact that it contains only three core ingredients, and they're all kitchen staples. First up is the broth, chicken being the most common. I fondly remember the sound of the can opener working on cans of Swanson's chicken broth as the signal that egg drop soup was forthcoming.

Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. Egg drop soups are always easy and quick to prepare. When I am in a hurry of preparing a dinner or my family do not need too much meat or fat, I will choose to make tomato egg drop soup. You can have Egg drop tofu soup using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Egg drop tofu soup

1. Prepare 4 of eggs.
2. Prepare 1 cup of tofu ,cubed.
3. You need 1/2 cup of mushrooms, sliced.
4. Prepare 1/4 cup of bean sprouts (optional).
5. It's 6 cups of vegetable or chicken stock.
6. It's 2 tbsp of miso.
7. You need 1 tbsp of soy sauce.
8. It's 8 of peppercorns.
9. It's 4-6 of cloves.
10. You need 2 of star anise.
11. Prepare 1 of cinnamon stick.
12. It's 1 1/2 inch of ginger sliced.
13. Prepare of salt.
14. You need of chopped spring onions to garnish.

Soup is an important member of my table because I make soup every two days. Smashed Tofu Egg Drop Soup The Ingredients. Since it's approaching winter in Minnesota, I have been cooking lots of comfort food, like soup and stew to ward of the cold. And if you need something hot and delicious and super quick to prepare, then you will be glad to have this smashed tofu egg drop soup in your arsenal.

Egg drop tofu soup step by step

1. Boil chicken or vegetable stock, add ginger, cinnamon stick, miso paste in a deep pan. In a tea strainer, place star anise, peppercorns and cloves and add to the pan..
2. Add soy sauce and tofu and bean sprouts and simmer for 5 mins on medium heat.
3. This step is optional: Add 2 Tbsp of corn flour with little water and add to pan for thickening and mix well for 2 mins..
4. In a bowl, crack the eggs and whisk with fork. Using fork, pour the eggs to the pan like long ribbons. Simmer for 3 mins and turn off the stove.
5. Transfer the soup in a bowl and garnish with spring onions and enjoy!!!.

HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Let steep a few minutes to flavor broth. Anywho, one of the soups that kept me satiated was egg drop soup. Vegan versions of the soup work out well with chopped up tofu, but the texture is not entirely there. I had some jackfruit leftover the other day while testing another recipe, and decided to give that a go.