Egg Drop Soupaholic
Egg Drop Soupaholic
Ingredients
- 4 green onions, separated into whites and greens
- 4 cloves garlic, minced
- 4 teaspoons ginger, minced
- 2 teaspoons cooking sesame oil
- 8 cups bone broth
- 4 tablespoons coconut aminos, or soy sauce
- 4 teaspoons roasted chicken bouillon
- 4 teaspoons turmeric
- as needed white pepper, cracked, optional
- as needed salt, to taste
- 4 tablespoons corn starch
- 4 tablespoons water
- 8 large eggs
- 364 g extra firm tofu, cut into cubes
- 1 cup frozen petite peas
- as needed toasted sesame oil, for topping
Instructions
- 1
Begin by thinly slicing 4 green onions, separating the white and green parts. Mince 4 cloves of garlic and 4 teaspoons of ginger.
⏱️ 5 min
- 2
Heat 2 teaspoons of cooking sesame oil in a large pot over medium heat. Add the white parts of the green onions, minced garlic, and minced ginger to the pot. Sauté until fragrant, about 30 seconds to 1 minute, ensuring they do not brown.
⏱️ 2 min
- 3
Pour in 8 cups of bone broth. Add 4 tablespoons of coconut aminos or soy sauce, 4 teaspoons of roasted chicken bouillon, and 4 teaspoons of turmeric. Stir well to combine all ingredients.
⏱️ 2 min
- 4
Add cracked white pepper to taste (optional) and salt to taste. Bring the mixture to a gentle boil.
⏱️ 3 min
- 5
In a separate small bowl, combine 4 tablespoons of corn starch with 4 tablespoons of water. Whisk until a smooth slurry is formed, ensuring there are no lumps.
⏱️ 1 min
- 6
Once the soup is boiling, slowly pour the cornstarch slurry into the soup while continuously stirring with a whisk or ladle. Continue stirring until the soup thickens to your desired consistency.
⏱️ 2 min
- 7
Add 364g of extra firm tofu, cut into cubes, and 1 cup of frozen petite peas to the thickened soup. Stir gently to incorporate.
⏱️ 2 min
- 8
In a separate bowl, lightly whisk 8 large eggs.
⏱️ 1 min
- 9
While the soup is at a gentle simmer and you are actively stirring it in a circular motion (to create a vortex), slowly pour the whisked eggs into the soup in a thin stream. Continue stirring gently for a few seconds as the eggs cook and form ribbons. Stop stirring once the egg ribbons are formed.
⏱️ 2 min
- 10
Ladle the hot soup into bowls. Garnish each serving with a drizzle of toasted sesame oil and the reserved green parts of the green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Drop Soupaholic
- 4 green onions, separated into whites and greens
- 4 cloves garlic, minced
- 4 teaspoons ginger, minced
- 2 teaspoons cooking sesame oil
- 8 cups bone broth
- 4 tablespoons coconut aminos, or soy sauce
- 4 teaspoons roasted chicken bouillon
- 4 teaspoons turmeric
- as needed white pepper, cracked, optional
- as needed salt, to taste
- 4 tablespoons corn starch
- 4 tablespoons water
- 8 large eggs
- 364 g extra firm tofu, cut into cubes
- 1 cup frozen petite peas
- as needed toasted sesame oil, for topping
Instructions
- 1
Begin by thinly slicing 4 green onions, separating the white and green parts. Mince 4 cloves of garlic and 4 teaspoons of ginger.
⏱️ 5 min - 2
Heat 2 teaspoons of cooking sesame oil in a large pot over medium heat. Add the white parts of the green onions, minced garlic, and minced ginger to the pot. Sauté until fragrant, about 30 seconds to 1 minute, ensuring they do not brown.
⏱️ 2 min - 3
Pour in 8 cups of bone broth. Add 4 tablespoons of coconut aminos or soy sauce, 4 teaspoons of roasted chicken bouillon, and 4 teaspoons of turmeric. Stir well to combine all ingredients.
⏱️ 2 min - 4
Add cracked white pepper to taste (optional) and salt to taste. Bring the mixture to a gentle boil.
⏱️ 3 min - 5
In a separate small bowl, combine 4 tablespoons of corn starch with 4 tablespoons of water. Whisk until a smooth slurry is formed, ensuring there are no lumps.
⏱️ 1 min - 6
Once the soup is boiling, slowly pour the cornstarch slurry into the soup while continuously stirring with a whisk or ladle. Continue stirring until the soup thickens to your desired consistency.
⏱️ 2 min - 7
Add 364g of extra firm tofu, cut into cubes, and 1 cup of frozen petite peas to the thickened soup. Stir gently to incorporate.
⏱️ 2 min - 8
In a separate bowl, lightly whisk 8 large eggs.
⏱️ 1 min - 9
While the soup is at a gentle simmer and you are actively stirring it in a circular motion (to create a vortex), slowly pour the whisked eggs into the soup in a thin stream. Continue stirring gently for a few seconds as the eggs cook and form ribbons. Stop stirring once the egg ribbons are formed.
⏱️ 2 min - 10
Ladle the hot soup into bowls. Garnish each serving with a drizzle of toasted sesame oil and the reserved green parts of the green onions. Serve immediately.
⏱️ 1 min