Description
Tofu and Egg Soup is a comforting dish that combines silky tofu with perfectly scrambled eggs in a savory broth. This nourishing soup brings warmth to any meal, whether it’s a simple weeknight dinner or an intimate gathering. The combination of fresh ingredients and rich flavors makes it an instant favorite, ensuring each spoonful is delightful and satisfying.
Ingredients
Scale
- 1 cup firm tofu, cubed
- 2 large eggs, whisked
- 4 cups low-sodium vegetable broth
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping green onions and mincing garlic.
- In a large pot over medium heat, bring the vegetable broth to a gentle simmer.
- Add minced garlic to the broth and sauté for 1-2 minutes until fragrant.
- Gently add cubed tofu and let simmer for about 5 minutes.
- Slowly drizzle in the whisked eggs while stirring gently to create ribbons of cooked egg.
- Stir in soy sauce, sesame oil, salt, and pepper to taste. Serve hot, garnished with green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 210
- Sugar: 2g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 186mg