Egg Drop Tofu Soup

      This Saturday, I'm in charge of making a breakfast for my family. Instead of making an usual menu, I think this one is very easy, quick and fulfilling your stomach. It's a Chinese recipe called egg drop soup. I'm using a soft tofu for adding a variety and make it more rich. In the original recipe, mostly people used a chicken broth, but today, instead of using chicken, I'm using a mushroom base broth. This soup is best when you're getting cold, or sick. 

Ingredients :

Soup Base

• 4 cups chicken broth/ mushroom broth
• 2 clove garlic (mince)
• 1/2 onion (mince)
• 1 tbs oyster sauce
• 1 1/2 tbs soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 egg
• 2 tbs corn starch 

Vegetable

• 1 tomato 
• 1 carrot
• 1 green onion 
• 300 gram silk tofu

How To :

1. Put mushroom broth, garlic and onion mince into a pot, and boil it. 
2. Chopped a tomato and carrot into dice size. Then put into the boiling broth. 
3. In a small bowl, combine the cornstarch and five tablespoons of water. Stir it into the boiling broth until thickened. 
4. Whisk the eggs in a bowl slowly, and drizzle the eggs into the soup while gently stirring in a circle in the same direction.
5. Simmer down the heat, then put in the oyster sauce, soy sauce, salt and black pepper.
6. Chopped the silk tofu as you like, and put it into the soup.
7. Let it simmer for five minutes more.
8. Remove from the heat, and serve with a chopped green onion. You can add a bit of sesame oil if you like.

You can serve it into a bowl or mug, and eat it with a companion like bread or rice.

How was it?

Have you tried this recipe before?

If not, do you want to try it?

Tell me in the comment section below.