Savor the Comfort of Egg Tofu Soup.

Egg tofu soup is a savory and comforting Asian dish made with delicate egg tofu cubes simmered in a flavorful broth. This soup typically includes aromatic ingredients like ginger and garlic, along with vegetables like mushrooms and carrots. The addition of beaten eggs creates silky ribbons in the soup, adding both texture and nutrition. The soup is seasoned with soy sauce, salt, and pepper to taste, and it’s often garnished with chopped green onions and a drizzle of sesame oil for added flavor. Egg tofu soup is known for its smooth and silky texture, making it a soothing and satisfying choice for a warm, nourishing meal.

Ingredients:

• 1 block of egg tofu (about 200-250g)
• 4 cups of chicken or vegetable broth
• 2-3 slices of ginger (optional)
• 2-3 cloves of garlic, minced
• 1 small carrot, julienned
• 1/2 cup of sliced mushrooms (shiitake, button, or any variety you prefer)
• 1-2 green onions, chopped
• 1-2 teaspoons of soy sauce (adjust to taste)
• Salt and pepper to taste
• 1 teaspoon of vegetable oil for sautéing
• 1 teaspoon of sesame oil (optional)
• Cornstarch slurry (1-2 teaspoons of cornstarch mixed with 2 tablespoons of water) to thicken the soup (optional)
• Eggs (1-2, depending on how much you like)

Instructions:

1. Prepare the Egg Tofu:
   • Remove the egg tofu from its packaging and drain any excess liquid.
   • Cut the egg tofu into small cubes, about 1/2 inch to 1 inch in size. Set aside.
2. Sauté Aromatics:
   • Heat the vegetable oil in a pot or large saucepan over medium heat.
   • Add the minced garlic and ginger slices (if using) and sauté for about a minute until fragrant.
3. Add Vegetables:
   • Add the julienned carrots and sliced mushrooms to the pot and sauté for another 2-3 minutes until they start to soften.
4. Pour in Broth:
   • Pour the chicken or vegetable broth into the pot. Bring it to a simmer and let it cook for about 5-7 minutes until the vegetables are tender.
5. Season:
   • Season the soup with soy sauce, salt, and pepper. Adjust the seasoning according to your taste.
6. Thicken the Soup (Optional):
   • If you prefer a slightly thicker soup, you can add the cornstarch slurry at this point. Stir it into the simmering soup and allow it to thicken. Be sure to stir continuously to prevent lumps.
7. Add Egg Tofu:
   • Gently add the cubed egg tofu into the simmering soup. Be careful not to break the tofu cubes. Let the tofu heat through for about 2-3 minutes.
8. Beat and Add Eggs:
   • In a separate bowl, beat the eggs. Slowly pour the beaten eggs into the simmering soup while gently stirring the soup in one direction. This will create silky egg ribbons in the soup.
9. Finish and Serve:
   • Turn off the heat, and if desired, drizzle with sesame oil for extra flavor. Sprinkle chopped green onions on top.
10. Serve Hot:
    • Ladle the hot egg tofu soup into bowls and serve immediately.

Nutrition Facts for Egg Tofu Soup (per serving, approximate):

• Calories: 150-200 calories
• Protein: 8-10 grams
• Carbohydrates: 12-15 grams
• Dietary Fiber: 2-3 grams
• Sugars: 3-4 grams
• Fat: 8-10 grams
• Saturated Fat: 1-2 grams
• Cholesterol: 75-100 mg
• Sodium: 800-1000 mg (varies based on broth and soy sauce)
• Potassium: 400-500 mg
• Vitamin A: 50-100% of daily recommended intake (varies based on carrots)
• Vitamin C: 10-20% of daily recommended intake (varies based on ingredients)
• Calcium: 100-150 mg
• Iron: 1-2 mg

Please note that these values are estimates and can vary depending on the specific brands of ingredients used and portion sizes.