Soup

Cabbage Tofu Egg Drop Soup

Name: Cabbage Tofu Egg Drop Soup
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 2 servings
Cuisine: Taiwanese home cooking
Ingredients: Cabbage 150g; Tofu 0.5block; Egg 1; Water 650ml

Soft cabbage broth with tofu and wispy egg—light but satisfying for dinner.

Total 19 min Stockpot Easy 2 servings

Stockpot Cooking for oneBudget cooking

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Simmer cabbage for sweetness, then drizzle beaten egg slowly for silky ribbons.

Steps

How to make it

Prep 7 min · Cook 12 min

Shred cabbage; cube tofu; beat egg with a pinch of salt and 1 tsp water; chop scallions.
Bring water and cabbage to a simmer about 6 minutes until tender.
Add tofu, lower heat, and stream in egg while stirring gently to form ribbons; season with salt and scallions.

Tips & storage

Make it easier

Stir too fast and the egg breaks into fine grains—slow circles work best.

Refrigerate up to 1 day; reheat on low.

Substitutions

Add mushrooms for umami.

Optional add-ins

+Diced ham+Shredded cheese+Chopped scallions

FAQ

Skip tofu?

Yes—add another protein such as ham if you like.

Cabbage still firm?

Shred finer or simmer 1–2 minutes longer.

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