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Smashed Tofu Egg Drop Soup

Adding firm tofu to a classic Chinese egg drop soup makes for a healthier and more filling soup. This soup is sure to become your favorite version of egg drop soup.
Smashed Tofu Egg Drop Soup
Smashed Tofu Egg Drop Soup

A classic Chinese egg drop soup is a good repertoire in any good cook since it’s fast, easy, and delicious for any day and any time of the year.

Even though it is simple, there are many ways to level up a basic egg drop soup into something special. Today’s recipe is one such variety whereby by adding firm tofu, we make a more filling and healthier egg drop soup.

Ingredients for smashed tofu egg drop soup: chicken stock, firm tofu, eggs, garlic, ginger, scallions, salt, pepper, Shaoxing wine, and cornstarch.
Ingredients for smashed tofu egg drop soup: chicken stock, firm tofu, eggs, garlic, ginger, scallions, salt, pepper, Shaoxing wine, and cornstarch.

Ingredients for smashed tofu egg drop soup

We need the following ingredients to make this simple soup:

  • chicken stock or mushroom stock for a vegetarian version
  • oil
  • garlic
  • ginger
  • firm tofu, you can use soft/silken tofu too if you wish
  • salt and pepper
  • cornstarch or tapioca starch to thicken the soup
  • eggs
  • scallions
  • sesame oil

I believe most people should have no trouble finding all the ingredients for this soup. You won’t even need to make an extra trip to your Asian grocery stores for all of these ingredients.

(1) Boil chicken stock. (2) Fry garlic and ginger. (3) Add fried garlic and ginger, along with crumbled tofu, salt, pepper, and Shaoxing wine. (4) Thicken soup with cornstarch slurry, then stir in beaten eggs.
(1) Boil chicken stock. (2) Fry garlic and ginger. (3) Add fried garlic and ginger, along with crumbled tofu, salt, pepper, and Shaoxing wine. (4) Thicken soup with cornstarch slurry, then stir in beaten eggs.

Optional ingredient: Shaoxing wine

If you want the soup to feel extra special, I suggest adding a couple of tablespoons of Shaoxing wine, but the soup is already delicious without it. The addition of Shaoxing wine will make it tastes like the soup you get from good Chinese restaurants.

Shaoxing wine in Chinese rice wine. It has an amber-brown color and comes in a glass bottle.

There are two varieties of Shaoxing wine: cooking wine and drinking wine. Cooking Shaoxing wine has salt in it, while the drinking version has no salt.

For recipes such as this soup where we are only adding one to two tablespoons of wine, it is fine to use cooking Shaoxing wine, so don’t worry if you cannot find Shaoxing wine with no salt.

If you are interested in buying drinking Shaoxing wine, it is usually stocked in the alcoholic aisle of your Asian grocery store. This is usually the aisle where you can also get Japanese sake or Korean soju.

Garnish smashed tofu egg drop soup with thinly sliced scallions and sesame oil.
Garnish smashed tofu egg drop soup with thinly sliced scallions and sesame oil.

How to cook smashed tofu egg drop soup

  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 cornstarch slurry to the pot and stir for 2 minutes until the soup is thick. Turn off the heat.
  6. Stream the egg into the soup while stirring the soup in a clockwise direction to form thin shreds.
  7. Serve with thinly sliced scallions and a couple of drops of sesame oil per serving.
Serve the egg drop soup in individual serving bowls, adding more scallions and sesame oil as needed.
Serve the egg drop soup in individual serving bowls, adding more scallions and sesame oil as needed.

Other varieties of egg drop soup to try

If you love a good egg drop soup, please be sure to try these recipes as well:

Smashed Tofu Egg Drop Soup

5.0 from 10 reviews

Author: Anita Jacobson

Categories: 

Cuisines: 

Ingredients:  

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 8

Print Recipe

Ingredients

  • 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

Instructions

  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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Iain Shaw Iain Shaw says:

    Super recipe and SO GLAD to have you back :)

    • Anita Anita says:

      Thanks Iain! Glad to be back :)

  • rara kitchen rara kitchen says:

    hey anita, have you make gudeg ??

  • Anjali Anjali says:

    I love egg drop soup but I've never made it from scratch at home!! This looks so comforting - can't wait to make it for dinner this week!

  • Beth Beth says:

    Such an easy, delicious tofu egg drop soup! I'm excited to try the variation with corn - yum!

  • Jess Jess says:

    I love egg drop soup! This version looks delish.

  • Liza Liza says:

    I'm always looking for new ways to enjoy tofu, and this egg drop soup recipe is so great. Love the addition of Shaoxing wine, too. Another winner from Daily Cooking Quest!

  • Tara Tara says:

    Oh wow! I definitely see this becoming my favorite version of egg drop soup. The flavors sound absolutely wonderful paired with the tofu.

  • kushigalu kushigalu says:

    What an interesting soup recipe. I have never tried something like this before. Thanks for sharing.

  • Chenée Chenée Chenée Chenée says:

    I love egg drop soup but ive never made it myself. I can't wait to try this!

  • Ieva Ieva says:

    This is the first time I made an egg drop soup, so I may not have any point of reference to compare it to, but I know one thing - me and my husband LOVED it! Thanks for the recipe :)

  • Amanda Wren-Grimwood Amanda Wren-Grimwood says:

    I've never made egg drop soup before but this looks so delicious I am going to make it for lunch today.

  • Jacqueline Meldrum Jacqueline Meldrum says:

    The splash of colour from the egg drop looks so good! Yummy!

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