Egg drop soup with tofu and spinach
Egg drop soup with tofu and spinach features silky egg ribbons in a fragrant vegetable broth, balanced by soft tofu and fresh spinach. It's a quick and nutritious dish that's perfect for any meal of the day.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tbsp soy sauce12 oz tofu
8 cups vegetable broth
4 eggs
1 cup onion
4 cups spinach
Egg Drop Soup with Tofu and Spinach is a delightful, nutritious recipe that combines the delicate flavors of egg ribbons with the hearty texture of tofu and the freshness of spinach. This easy-to-make soup is perfect for a quick lunch or a light dinner, offering a comforting dish that is both satisfying and healthy.
Instructions:
- Dice the tofu into small, bite-sized cubes.
- Finely chop the onion.
- Roughly chop the fresh spinach.
- Crack the eggs into a bowl and lightly beat them with a fork.
- In a large pot, add the vegetable broth and bring it to a boil over high heat.
- Once boiling, reduce the heat to medium and add the finely chopped onion. Let it simmer for about 3-5 minutes until the onions are softened.
- Carefully add the cubed tofu to the pot.
- Stir in the soy sauce.
- Let the mixture simmer for another 5 minutes to allow the flavors to meld.
- With the soup simmering gently, slowly pour the beaten eggs into the pot in a thin stream. Use a fork or a whisk to gently stir the soup in a circular motion to create the signature egg ribbons. If you prefer larger ribbons, stop stirring immediately after adding the eggs.
- Add the chopped spinach to the pot and let it cook for another 2-3 minutes, just until the spinach has wilted and turned a vibrant green.
- Taste the soup and adjust seasoning with more soy sauce if needed or a pinch of salt and pepper to suit your taste.
- Ladle the egg drop soup into bowls and serve hot. Enjoy this comforting and nutritious soup as a light meal or starter.
With a few simple ingredients and straightforward steps, you can create a delicious and nourishing Egg Drop Soup with Tofu and Spinach. This recipe is a perfect addition to your culinary repertoire, offering a comforting bowl of goodness that's both easy to prepare and delightful to eat. Enjoy your homemade soup and feel free to experiment with additional vegetables or spices to make it uniquely yours.
Egg drop soup with tofu and spinach FAQ:
The total cooking time for the egg drop soup is about 15-20 minutes. This includes 3-5 minutes for onions to soften, 5 minutes for the tofu to simmer, and an additional 2-3 minutes for the spinach to wilt.
The soup is done when the spinach wilts and turns a vibrant green, and the egg ribbons have formed. This usually takes about 2-3 minutes after adding the spinach.
Yes, leftover egg drop soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
You can substitute tofu with cooked chicken, shrimp, or even chickpeas for a plant-based option. Adjust cooking time accordingly to ensure proper heating.
A low-sodium vegetable broth is recommended for this recipe, as it allows you to control the saltiness when adding soy sauce. Homemade broth is also a great choice.
Tips:
- Make sure to drain and press the tofu well to remove excess moisture before adding it to the soup, ensuring it absorbs the flavors better.
- Slowly pour the beaten eggs into the simmering broth while stirring gently to create beautiful egg ribbons.
- Add the spinach towards the end of the cooking process to preserve its vibrant color and nutritional value.
- Season the soup with additional salt and pepper to taste, and consider adding a splash of sesame oil for extra depth of flavor.
- Serve the soup immediately while hot, garnished with chopped green onions or a sprinkle of sesame seeds for added texture and visual appeal.
Nutrition per serving
8 ServingsCalories 80kcal
Protein 8g
Carbohydrates 4.33g
Fiber 0.53g
Sugar 2.26g
Fat 4.34g
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