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silky pale yellow cooked egg ribbons, yellow corn kernels and soft white tofu cubes in lightly thickened golden broth with a few thin scallion slices in an ordinary bowl, with no noodles or garnish sprigs
Melissa Hart

Egg Drop Soup with Corn and Tofu

Corn and soft tofu make egg drop soup substantial enough for a light dinner, with silky ribbons of egg rather than scrambled lumps floating at the surface. A small cornstarch slurry gives the broth just enough body to suspend those ribbons. Lower the heat before pouring the eggs. Move the spoon slowly in one direction, let the thin stream fall into that current, then stop stirring briefly so the egg can set instead of breaking into tiny cloudy flecks.
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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. Bring broth, ginger, corn, soy sauce and white pepper to a simmer in a 4-quart pot. Cook for 4 minutes until the corn is hot.
  2. Mix cornstarch with cold water. Stir the slurry into the simmering broth and cook for 1 minute until lightly thickened.
  3. Gently slide in tofu cubes and heat for 2 minutes without breaking them up. Reduce the heat to a very gentle simmer.
  4. Stir the broth slowly in one direction and pour beaten eggs in a thin stream. Stop stirring for 30 seconds, then gently lift the ribbons and cook for 1 to 2 minutes until eggs are fully set and reach 160°F.
  5. Switch off the heat, stir in sesame oil and divide among 4 bowls. Add the measured scallions evenly over the servings.