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home - Egg drop soups - Egg drop soup recipe with seaweed and tofu

Egg drop soup recipe with seaweed and tofu



soft-tofu
Ingredients

100g Chinese tofu
20g dried Chinese seaweed
1 egg
15g cucumber
2 cups soup stock
1 tbsp chopped spring onion
Salt and pepper to taste
Dash of sesame seed oil

Directions
  1. Cut the tofu into thin slices

  2. Slice the cucumber into thin slices

  3. Tear the dried Chinese seaweed into small pieces

  4. Bring the soup stock to a boil in a pot

  5. Add the tofu and cook for about 3 minutes

  6. Add the cucumber slices and dried seaweed

  7. Add the salt and pepper

  8. Bring the soup back a boil

  9. Lower or remove from heat

  10. Stream the egg to create flowers

  11. Pour into serving bowl

  12. Garnish with chopped spring onion and sesame seed oil


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