Cook at home

Egg Drop Soup with Silken Tofu

Silky ginger-scented chicken broth ribboned with egg, with soft tofu and spinach.

Ingredients

• 6 cup chicken broth
• 1 tbsp ginger, grated
• 1 tbsp tamari
• 8 oz silken tofu, cubed
• 2 cup spinach
• 2 tbsp cornstarch
• 4 large egg, beaten
• 2 tsp sesame oil
• 3 scallion, sliced
• 1/4 tsp black pepper

Steps

1. Bring the broth, ginger and tamari to a simmer in a pot over medium heat for 5 minutes.
2. Add the tofu and spinach and simmer 2 minutes. Stir the cornstarch with 1/4 cup cold water and stir it in until the soup thickens slightly, about 1 minute.
3. Stir the soup in one direction to create a slow whirlpool, then drizzle in the beaten eggs in a thin stream so they form ribbons. Wait 30 seconds before stirring.
4. Remove from the heat and finish with sesame oil, scallion and pepper.