Chinese Egg and Tofu Soup
ChineseChinese RecipesDesi eggsEasy
A light, silky soup with soft tofu and delicate egg ribbons — gentle, warming and quick to make.
Prep time5 min
Cook time10 min
Total time15 min
Servings4
Ingredients
- 4 cups chicken or vegetable stock
- 2 eggs, beaten
- 1 cup soft tofu, cubed (or paneer)
- 1 spring onion, chopped
- 1 tsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp sesame oil
Method
- Bring the stock to a boil.
- Add the tofu and simmer for 2 minutes.
- Season with soy sauce, salt and white pepper.
- Drizzle in the beaten eggs while stirring.
- Remove from the heat. Add sesame oil and spring onion. Serve hot.
Nutrition — estimated per serving
Calories (estimate)110 kcal
Protein (estimate)9 g
Fat (estimate)6 g
Carbs (estimate)3 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Add the tofu gently so the cubes stay whole. Food safety: the egg must be fully cooked in the hot soup. Allergens: contains egg and soy (tofu, soy sauce). Substitute: use paneer instead of tofu. Nutrition is an estimate per serving.