Cabbage Tofu Egg Drop Soup

Steps

How to make it

Prep 7 min · Cook 12 min

1. Shred 150 g cabbage; cut 1/2 block tofu into 2 cm cubes; beat 1 egg; chop 1 scallion.
2. Add 650 ml water and cabbage to the pot; bring to a boil over high heat, then cover and simmer on medium about 6 minutes until cabbage turns soft and translucent.
3. Uncover; add tofu and simmer on low about 2 minutes until heated through (nudge gently so it does not break).
4. Turn heat to lowest; drizzle beaten egg along the pot edge and stir gently with chopsticks for about 10 seconds to form fine ribbons (do not stir hard).
5. Season with a pinch of salt, scatter scallions, taste, and serve.

Tips & storage

Make it easier

• Stir too fast and the egg breaks into fine grains—slow circles work best.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Refrigerate up to 1 day; reheat on low.

Substitutions

Optional add-ins