Smashed Tofu Egg Drop Soup

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 8


  • 6 cups chicken stock
  • 2 tablespoon oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 firm tofu, drained and mashed/crumbled with a fork
  • 1/2 - 1 teaspoon salt, or to taste
  • 1/4 - 1/2 teaspoon ground pepper, or to taste
  • 2 tablespoons Shaoxing wine (optional)
  • cornstarch slurry (3 tablespoon cornstarch + 4 tablespoon water, mixed well)
  • 2 eggs, lightly beaten
  • 2 scallions, thinly sliced
  • sesame oil


  1. Bring chicken stock to a boil in a soup pot.
  2. Meanwhile, heat oil in a frying pan over medium high heat and sauté garlic and ginger until fragrant. Add this to the chicken stock.
  3. Add mashed/crumbled tofu to the chicken stock and season with salt and pepper. Adjust taste as needed.
  4. (Optional) Add Shaoxing wine, if using.
  5. To thicken the soup, add corn starch slurry to the pot and stir for 2 minutes until the soup is thicken. Turn off heat.
  6. Pour the egg into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.
  7. Serve with thinly sliced scallions and a couple drops of sesame oil per serving.

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