Tofu and Egg Drop Soup

Ingredients

• soft tofu — 300 g, cubed
• eggs — 2 large, beaten
• scallions — 1 stalk, chopped
• cornstarch — 1 tbsp mixed with 2 tbsp water
• salt — 1 tsp
• white pepper — 1/4 tsp
• sesame oil — 1/2 tsp

Steps (beginner-friendly)

1. Cut the tofu into 1.5 cm cubes and beat the eggs in a bowl.
2. Bring 4 cups of water or light broth to a gentle simmer in a pot over medium heat.
3. Slide in the tofu cubes and simmer gently 3 minutes.
4. Re-stir the cornstarch slurry and pour it in slowly while stirring — the soup should thicken slightly so the egg ribbons will float instead of sinking.
5. Turn the heat to LOW and stir the soup in one direction to create a whirlpool.
6. With the heat still low, slowly pour the beaten eggs in a thin stream while stirring — thin, silky egg ribbons will form instantly.
7. Turn off the heat, season with 1 tsp salt and white pepper, then ladle into bowls and finish with scallions and sesame oil.