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Smashed Tofu Egg Drop Soup

I’m back my dear readers! Sorry for the super long break from blogging. A proper explanation will involve a rather long story, so please make do with the short summary. It started with a car crash (hubby and I are okay, but the car is totaled), then hubby took a leave from his job, and finally we moved from California to Minnesota. The long version has many more twists and turns, but that one sentence pretty much sums up the reason for my sudden absence. Now that life is back to normal, I am ready to continue with the blog and share recipes again, starting with this smashed tofu egg drop soup.

Smashed Tofu Egg Drop Soup

Smashed Tofu Egg Drop Soup

The Ingredients

Since it’s approaching winter in Minnesota, I have been cooking lots of comfort food, like soup and stew to ward of the cold. And if you need something hot and delicious and super quick to prepare, then you will be glad to have this smashed tofu egg drop soup in your arsenal. All you need is some chicken stock (home made if possible), one block of firm tofu, two eggs, some minced garlic and ginger, and your standard seasoning (salt & pepper). To get a thick soup, you will need corn starch. And for the finishing touch, some sesame oil and thinly sliced scallions. Simple right? So here’s the recipe.

Smashed Tofu Egg Drop Soup

Smashed Tofu Egg Drop Soup

The Recipe

Smashed Tofu Egg Drop Soup

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 8

Print Recipe


  • 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
  • corn starch slurry (3 tablespoon corn starch + 4 tablespoon water, mixed well)
  • 2 eggs, lightly beaten
  • 2 scallions, thinly sliced
  • drops of 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. To thicken the soup, add corn starch slurry to the pot and stir for 2 minutes until the soup is thicken. Turn off heat.
  5. Pour the egg into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.
  6. Serve with thinly sliced scallions and a couple drops of sesame oil per serving.
Indonesian Pantry
Indonesian Kitchen


  • Iain Shaw Iain Shaw says:

    Super recipe and SO GLAD to have you back :)

    • Anita Anita says:

      Thanks Ian! Glad to be back :)

  • rara kitchen rara kitchen says:

    hey anita, have you make gudeg ??

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