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Egg Drop Soup with Corn and Tofu on a plate
Andrew Fowler

Egg Drop Soup with Corn and Tofu

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 5 cups low-sodium chicken broth
  • 1 tsp finely grated fresh ginger
  • 1 cup frozen corn
  • 1 tbsp reduced-sodium soy sauce
  • 1/4 tsp white pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 12 oz soft tofu drained and cut into 3/4-inch cubes
  • 4 large eggs beaten until uniform
  • 1 tsp toasted sesame oil
  • 2 tbsp thinly sliced scallions

Method
 

  1. Simmer broth, ginger, corn, soy sauce, and white pepper in 4-quart pot for 4 minutes until corn hot.
  2. Mix cornstarch with cold water; stir into simmering broth. Cook 1 minute until lightly thickened.
  3. Gently add tofu; heat 2 minutes, keeping cubes intact. Reduce to very gentle simmer.
  4. Slowly stir broth in one direction; pour eggs in thin stream. Stop stirring 30 seconds; gently lift ribbons and cook 1 to 2 minutes until fully set and 160°F.
  5. Off heat, stir in sesame oil. Divide among 4 bowls; scatter measured scallions evenly.