Egg and Tofu Soup

Ingredients

• 200 g firm tofu (momen dofu)
• 1 piece egg
• 1 piece green onion (white part)
• 1 piece green onion (green part)
• 1 morceau (2,5 cm) fresh ginger
• 500 ml vegetable broth
• 2 tsp toasted sesame oil
• 1/4 tsp fine salt
• 1/8 tsp ground black pepper
• 2 tsp potato or corn starch
• 1 tbsp water
• 1 pinch ground white pepper (optional)

Method

1. Gather all the ingredients.
2. Slice the green onions diagonally into thin pieces. Separate the white and green parts. Peel and grate the ginger. Cut the tofu into cubes about 1,3 cm in size. Beat the egg in a bowl. Mix the starch and water to make a slurry.
3. Heat the toasted sesame oil in a saucepan over medium heat. Add the white parts of the green onions and the grated ginger. Sauté until fragrant.
4. Pour in the vegetable broth. Season with the salt and black pepper. Bring to a simmer.
5. Add the tofu cubes and gently bring back to a simmer.
6. Stir the slurry, then pour it in a thin stream into the soup while stirring to thicken it. Maintain a gentle simmer.
7. Slowly pour the beaten egg in a thin spiral stream around the saucepan. Do not stir immediately. Let stand for 20 to 25 seconds.
8. Remove the saucepan from the heat. Stir in half of the green onion tops. Ladle into bowls. Garnish with the remaining green onions and a pinch of white pepper when serving.

Nutrition

Per serving

Energy

277.5 kcal

Protein

18.41 g

Carbohydrate

11.88 g

Fat

16.85 g

Fibre

1.16 g

Calcium

110.25 mg

Iron

2.76 mg

Magnesium

108.92 mg