Tokyo Recipes by Nadia

Fluffy Tofu in Chinese-Style Ginger Soup

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Updated on

This cozy soup features soft tofu and fluffy eggs in a refreshing, lightly-thickened ginger broth.

There's no need to make a separate cornstarch slurry—everything is added from the start, saving cooking and cleanup time.

This soup’s gentle flavor is soothing to the stomach, making it perfect for when you've overindulged or simply want something light and comforting.

Fluffy Tofu in Chinese-Style Ginger Soup
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COOKING TIME

5 minutes

RATE
Yuu
Artist

Yuu

"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."

PROFILE

INGREDIENTS

SERVES 2

Original recipe (1X) yields 2 servings

When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.

  • 1 cup water
  • 1 tbsp. chicken bouillon powder
  • 2 tsp. cornstarch
  • 1 tsp. soy sauce
  • 1 tsp. grated ginger
  • 5 1/4 oz pack silken tofu
  • 1 egg, lightly beaten
  • freshly-ground black pepper (optional, to taste)
  • sesame oil (optional, to taste)

INSTRUCTIONS

  • 1

    In a small saucepan, combine the water, chicken bouillon powder, cornstarch, soy sauce, and grated ginger. Stir thoroughly to dissolve the cornstarch. Heat over medium heat, stirring constantly, until the soup begins to thicken.

    Fluffy Tofu in Chinese-Style Ginger Soup Process1
  • 2

    Add the tofu, cut into bite-sized pieces or gently crumbled by hand. Bring the soup to a boil over high heat.

    Fluffy Tofu in Chinese-Style Ginger Soup Process2
  • 3

    Slowly pour in the beaten egg in 2–3 parts while gently stirring the soup. Cook until the egg is softly set. Remove from heat.

  • 4

    Serve hot, topped with freshly-ground black pepper and a drizzle of sesame oil, if desired.

RecipeID

130

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