Egg drop tofu soup

Name: Egg drop tofu soup
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 eggs; 1 cup tofu ,cubed; 1/2 cup mushrooms, sliced; 1/4 cup bean sprouts (optional); 6 cups vegetable or chicken stock; 2 tbsp miso; 1 tbsp soy sauce; 8 peppercorns; 4-6 cloves; 2 star anise; 1 cinnamon stick; 1 1/2 inch ginger sliced; salt; chopped spring onions to garnish

Spurthi @cook_3861158

India

Egg drop tofu soup

Spurthi @cook_3861158

Saved

Ingredients

20 mins

2 servings

4eggs
1 cuptofu ,cubed
1/2 cupmushrooms, sliced
1/4 cupbean sprouts (optional)
6 cupsvegetable or chicken stock
2 tbspmiso
1 tbspsoy sauce
8peppercorns
4-6cloves
2star anise
1cinnamon stick
1 1/2 inchginger sliced
salt
chopped spring onions to garnish

Saved

Steps

20 mins

1

Boil chicken or vegetable stock, add ginger, cinnamon stick, miso paste in a deep pan. In a tea strainer, place star anise, peppercorns and cloves and add to the pan.
2

Add soy sauce and tofu and bean sprouts and simmer for 5 mins on medium heat
3

This step is optional:
Add 2 Tbsp of corn flour with little water and add to pan for thickening and mix well for 2 mins.
4

In a bowl, crack the eggs and whisk with fork.
Using fork, pour the eggs to the pan like long ribbons. Simmer for 3 mins and turn off the stove
5

Transfer the soup in a bowl and garnish with spring onions and enjoy!!!